Description

Hearty, warmly spiced muffins made with nutty buckwheat flour and tender chunks of apple. Naturally gluten-free and full of wholesome flavor.

Ingredients

Scale
  • 1.5 cups buckwheat flour
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.3 teaspoons ground nutmeg
  • 0.3 teaspoons salt
  • 2 large eggs
  • 0.5 cups pure maple syrup
  • 0.5 cups unsweetened applesauce
  • 0.3 cups coconut oil, melted
  • 1 teaspoons vanilla extract
  • 2 medium apples, peeled and diced small
  • 2 tablespoons brown sugar (for topping)
  • 0.5 teaspoons ground cinnamon (for topping)

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with coconut oil.
  2. Mix dry ingredients: In a large bowl, whisk together 1.5 cups buckwheat flour, 2 teaspoons baking powder, 0.5 teaspoons baking soda, 1.5 teaspoons ground cinnamon, 0.3 teaspoons ground nutmeg, and 0.3 teaspoons salt until well combined.
  3. Mix wet ingredients: In a separate bowl, whisk together the 2 large eggs, 0.5 cups pure maple syrup, 0.5 cups unsweetened applesauce, 0.3 cups coconut oil, melted, and 1 teaspoons vanilla extract until smooth.
  4. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined — don’t overmix or the muffins will be dense. Fold in the diced 2 medium apples, peeled and diced small.
  5. Fill and top: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Mix together the 2 tablespoons brown sugar (for topping) and 0.5 teaspoons ground cinnamon (for topping) and sprinkle evenly over the tops of each muffin.
  6. Bake: Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
  7. Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Why buckwheat? Despite the name, buckwheat is not related to wheat and is naturally gluten-free. It has a rich, earthy, slightly nutty flavor that pairs beautifully with cinnamon and apple.

Apple tip: Honeycrisp or Granny Smith work best — they hold their shape during baking and add a slight tartness that balances the sweetness.

Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Make it dairy-free: This recipe is already dairy-free as written.