Gluten-Free Buckwheat Flour Apple Muffins

Last Updated on 09/19/2020

These easy, healthy and delicious Gluten-Free Apple Buckwheat Flour Muffins are full of fiber, protein, the perfect blend of spices and are free from refined sugars making them a great breakfast, snack or dessert!

I’ve been on a bit of a muffin kick lately as my kiddos quite enjoy them as their little handheld afternoon snack . . .

We are also quite fond of the heartiness, earthiness & versatility of buckwheat flour!

I wanted to make apple muffins that were not too sweet and that could be enjoyed as a healthy treat or filling breakfast…but that were still full of flavor! I think I succeeded.

These Gluten-Free Buckwheat Flour Apple Muffins are

• super hearty and filling

• packed with protein and fiber

• easily made to be dairy-free

• perfect for breakfast, a snack or a dessert

• packed with beautiful and fragrant warming spices reminiscent of autumn

• quick and easy to make

• DELICIOUS!

I hope you think so, too! Enjoy. xo.

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

Apple Buckwheat Muffins (Gluten-Free)

These easy, healthy and delicious Gluten-Free Apple Buckwheat Flour Muffins are full of fiber, protein, the perfect blend of spices and are free from refined sugars making them a great breakfast, snack or dessert!

5 from 2 votes

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Course: Breakfast, Dessert, Sweets

Cuisine: Gluten-Free

Diet: Gluten Free, Vegetarian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Author: Kristen Wood

1x2x3x

Ingredients

US CustomaryMetric

• 1 3/4 cups buckwheat flour
• 1 cup tapioca flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• `1/2 teaspoon sea salt
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1/2 cup maple syrup
• 1/2 cup plain or vanilla dairy or non-dairy yogurt
• 1/3 cup coconut oil
• 1/3 cup dairy or non-dairy milk
• 2 apples I use Fuji (1 grated, 1 thinly sliced for topping)
• coconut sugar for sprinkling (optional, but delicious)

Instructions

• Preheat oven to 400°F. Grease a muffin tin. Set aside.
• In large mixing bowl combine dry ingredients buckwheat flour through cloves. Stir to combine.
• In another large bowl combine eggs, maple syrup, yogurt, oil and milk. Whisk until smooth.
• Pour wet ingredients into dry ingredients and mix until smoothly combined.
• Fold in one grated apple.
• Spoon your muffin batter into your greased tin, filling each right up to the top.
• Thinly slice an apple and place 2-4 slices on each muffin, pushing them down slightly into the batter.
• Optionally, sprinkle the tops with coconut sugar.
• Bake for 18-20 minutes or until the edges are turning golden and the centers are firm.
• Let cool for at least ten minutes before lifting from the tin.
• Enjoy!

Notes

You might also like: Buckwheat Banana Bread with Cacao (Gluten-Free)

Nutrition

Serving: 2muffins | Calories: 441kcal | Carbohydrates: 71g | Protein: 8g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 390mg | Potassium: 389mg | Fiber: 5g | Sugar: 24g | Vitamin A: 172IU | Vitamin C: 3mg | Calcium: 183mg | Iron: 2mg

Equipment

Buckwheat Flour

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