Apple Cinnamon Buckwheat Muffins (gluten-free)
Fall and baking just go together like, well, baking and elastic waistbands. Rather than bake yourself into a cookie coma, use your kitchen powers for good and make a batch of these moist & fluffy apple cinnamon muffins. Protein? Check. Fibre? Check. Vitamins? Check. Mouthwatering deliciousness? Double check.
Apple-cinnamon: it's like the gateway drug to pumpkin-spice land. Before Starbucks tainted all things autumn with pumpkinification (it's a word), our moms did all things apples + cinnamon this time of year. Let's throw it back to the good old days with a batch of muffins you and your kids can agree on. These muffins are low-calorie and packed with fibre & B-vitamins, and they actually taste good. Like, really good.
The magic of these muffins is, despite their moisture, they actually contain no added fat. Which means, of course, that you can add as much butter as you want... and still come out ahead of a bakery muffin.
Why buckwheat? First of all, despite the name, buckwheat has no relation to wheat. Like quinoa, buckwheat is actually a seed, a "pseudo-grain." It's gluten-free, packed with healthy fats and fibre, and is a complete protein that contains all eight essential amino acids (proteins). Amazing!
Make these a part of your weekend meal prep! These tender little morsels are perfect for a lunchbox treat and great for breakfast with eggs or a smoothie.
Apple Cinnamon Buckwheat Muffins
1 cup buckwheat flour
1 cup steel cut oats
2 tbsp ground flax seed
1 cup whole milk
½ cup unsweetened applesauce
1 medium-large apple, grated
½ cup honey
1 tbsp cinnamon
½ tsp nutmeg
1 tsp baking powder
½ tsp baking soda
pinch sea salt
Preheat oven to 400 degrees F. Spray or grease a muffin tin with coconut oil, or prepare paper liners.
Combine oats & milk; soak 15-20 minutes or longer.
In a large bowl, combine flour, flax, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl, combine egg, apple, applesauce, honey, and milk & oats, once soaked.
Pour wet ingredients into dry, and stir until just mixed.
Bake 20 minutes; cool 5 minutes, then remove to wire rack to continue cooling.