Apple & Buckwheat Muffins

Add Your Review

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!
More Information >>

In Stock

$0.00
A simple, wheat, dairy and nut free muffin recipe that is great for lunches or a mid-morning snack!
More Information >>

PRODUCT INFORMATION

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)

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.
Dairy Free
Dairy Free
Nut Free
Nut Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

Have no questions.

Write Your Own Review

You're reviewing: Apple & Buckwheat Muffins

How do you rate this recipe *
  1 star 2 stars 3 stars 4 stars 5 stars
Value
Quality
Price
Loading...