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Apple & Buckwheat Muffins

Apple & Buckwheat Muffins
Time
Prep: 5 mins. Bake: 15 mins.
Contributed by
Ashley Collins
Serves
24
A simple, wheat, dairy and nut free muffin recipe that is great for lunches or a mid-morning snack!

  1. Pre-heat oven to 165 degrees C. Grease 2 x 12 hole muffin tins with coconut oil. Set aside.
  2. Mix all dry ingredients in a large bowl.
  3. Add 3 lightly whisked eggs. 
  4. In a small bowl mix applesauce, maple syrup, vanilla and coconut oil 
  5. Add wet to dry and mix well. Fold through almond milk a little at a time until batter is loose.
  6. Using a large ice cream scoop, fill your muffin wells 3/4 full.
  7. Bake for 15-18 minutes or until they spring back to the touch.

SHORT DESCRIPTION

A simple, wheat, dairy and nut free muffin recipe that is great for lunches or a mid-morning snack!

DESCRIPTION

  1. Pre-heat oven to 165 degrees C. Grease 2 x 12 hole muffin tins with coconut oil. Set aside.
  2. Mix all dry ingredients in a large bowl.
  3. Add 3 lightly whisked eggs. 
  4. In a small bowl mix applesauce, maple syrup, vanilla and coconut oil 
  5. Add wet to dry and mix well. Fold through almond milk a little at a time until batter is loose.
  6. Using a large ice cream scoop, fill your muffin wells 3/4 full.
  7. Bake for 15-18 minutes or until they spring back to the touch.

INGREDIENTS

1 ¼ cups organic buckwheat flour
¼ cup organic tapioca flour
1 tsp baking soda
Pinch of Himalayan sea salt
3 free range organic eggs
2 cups applesauce/stewed apples
2 tbsp organic maple syrup
¼ cup melted organic coconut oil
1 teaspoon vanilla extract
¼ cup organic almond milk (or milk of choice)

A simple, wheat, dairy and nut free muffin recipe that is great for lunches or a mid-morning snack!

Method

  1. Pre-heat oven to 165 degrees C. Grease 2 x 12 hole muffin tins with coconut oil. Set aside.
  2. Mix all dry ingredients in a large bowl.
  3. Add 3 lightly whisked eggs. 
  4. In a small bowl mix applesauce, maple syrup, vanilla and coconut oil 
  5. Add wet to dry and mix well. Fold through almond milk a little at a time until batter is loose.
  6. Using a large ice cream scoop, fill your muffin wells 3/4 full.
  7. Bake for 15-18 minutes or until they spring back to the touch.

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