Apple Buckwheat Muffins (Gluten-Free)
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.45 out of 5 stars
(27)
Ingredients
6 servings
- 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)
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Preparation
Step 1
Preheat oven to 400°F. Grease a muffin tin. Set aside.
Step 2
Combine dry ingredients.
Step 3
In large mixing bowl combine dry ingredients buckwheat flour through cloves. Stir to combine.
Step 4
Combine wet ingredients.
Step 5
In another large bowl combine eggs, maple syrup, yogurt, oil and milk. Whisk until smooth.
Step 6
Whisk all together.
Step 7
Pour wet ingredients into dry ingredients and mix until smoothly combined.
Step 8
Fold in apple.
Step 9
Fold in one grated apple.
Step 10
Fill muffin tins.
Step 11
Spoon your muffin batter into your greased tin, filling each right up to the top.
Step 12
Place apple slices on muffin batter.
Step 13
Thinly slice an apple and place 2-4 slices on each muffin, pushing them down slightly into the batter.
Step 14
Sprinkle with coconut sugar.
Step 15
Optionally, sprinkle the tops with coconut sugar.
Step 16
Bake for 18-20 minutes or until the edges are turning golden and the centers are firm.
Step 17
Let cool for at least ten minutes before lifting from the tin.
Step 18
Enjoy!
Step 19
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