Apple & Buckwheat Muffins

Apple & Buckwheat Muffins
Contributed by
Ashley Collins
Serves
24
Time
Prep: 5 mins. Bake: 15 mins.
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.

Buy Ingredients

  • Organic Activated Almond Milk Unsweetened1L

    $4.55
    .
    .
    .
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  • Organic Maple Syrup 250ml

    $10.75
    .
    .
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    SUMAP2.250
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  • Organic Tapioca Flour (Starch) 1KG

    $8.95
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  • Celtic Sea Salt - Fine 600g

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  • Organic Coconut Oil Virgin 500ml

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  • Organic Buckwheat Flour 1KG

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