Buckwheat Apple Spice Muffins

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BUCKWHEAT APPLE SPICE MUFFINS- Vegan + Gluten Free

It’s that time of year where the apples are abundant and we cozy up and bake on Sunday afternoons. I love baking with the kids and making sure everyone has healthy options for their snacks during the week.

A little about buckwheat:

Buckwheat is not a grain, it’s a seed that is gluten free, high many trace minerals, including manganese, magnesium and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline. Buckwheat is high in resistant fibre which is shown to lower blood sugar after meals. I like the nutty flavour and the chewy texture it lends to baking.

Now I haven’t perfected my buckwheat only baking (it’s hard!) so this recipe is half buckwheat flour, half spelt flour. I also went ahead and added oats cause hey, I love oats:) Hope your family like these as much as mine did.

WHAT YOU NEED

  • 1 cup buckwheat flour
  • 1 cup spelt flour
  • 3/4 cup of oats
  • 1 cup applesauce 
  • 1/2 cup of agave (or maple syrup or 3/4 cup of brown sugar)
  • 1/3 cup of grapeseed oil 
  • 3 apples, grated
  • 1 flax egg (or regular egg)
  • 1tbsp of baking powder
  • 2 tsp of cinnamon
  • 1 tsp of nutmeg
  • 1/2 tsp of clove
  • 1 tsp sea salt
  • 1 cup of walnut pieces

WHAT TO DO

  1. Preheat your oven to 375 degrees.
  2. In a medium size bowl, combine the wet ingredients (applesauce, egg, oil, and agave) and stir to combine.
  3. In a large bowl combine all your dry ingredients minus the walnuts. Make sure you stir well to mix in the spices and baking powder.
  4. Add the wet ingredients to the dry and stir until combined.
  5. Add the walnuts and stir.
  6. Now scoop the mixture out into 12 greased muffin tins. PRO TIP** I always use the Paper Chef muffin tins when making muffins. They are a game changer. You don’t need to grease and your muffins turn out amazing every time. 
  7. Bake for 25-30 minutes.
  8. Cool on a baking rack and store in a glass container on your countertop for 3 days or in the fridge for up to a week.