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!
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Servings: 6
Ingredients
- 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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