Maple Buckwheat Apple Muffins

by Lu
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maple buckwheat apple muffin

Fall is here! And all the fall flavors are in these muffins. Baking them smells absolutely amazing. Plus, these maple syrup sweetened apple babies are not only gluten-free and whole grain, but super moist and tender at that.

I packed these for a white-water rafting trip and they were awesome. Kumi said they didn’t taste gluten-free at all and her boyfriend Shawn, who is allergic to gluten, said they were the best muffins he’s had in 10 years. Oh. My. God. Then he said he hadn’t had a muffin in 10 years…

But still, two other taste-testers said they were really good (“best dessert in awhile!”) so even though these are whole grain and gluten free, you’re not compromising anything.

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I made 3 batches of these. I followed the recipe to a tee for my first batch, and although Kat liked it (although she refused to eat the fruit cause she’s weird), I found the cake part just a tad greasy. I liked the second batch a little better, but the batter was too runny and the muffin tops didn’t dome. I finally got a scoopable, fluffy batter in the third batch and the muffin tops puffed up high and crispy. That’s the best part, right??

Happy autumn from New England! Be healthy and enjoy!

maple buckwheat apple muffin
P.S. Did I tell you I moved into a new apartment? And the light on the porch is awesome?? Also there’s a wild bunny in my backyard 🙂

maple buckwheat apple muffinmaple buckwheat apple muffin

Maple Buckwheat Apple Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 6 muffins

Maple Buckwheat Apple Muffins

Ingredients

7 tablespoons unsalted butter, melted and cooled
3 tablespoons unsweetened almond milk (or other milk of choice)
3 tablespoons maple syrup (I used Grade B)
3 tablespoons sugar (I used coconut sugar)
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
2 large eggs
75 grams (5/8 cup) buckwheat flour (I used Arrowhead Mills)
75 grams (3/4 cup) ground almonds
1/2 teaspoon baking soda
Pinch of salt
------------------
2 apples, peeled, cored, and diced
1 tablespoon buckwheat flour
1/4 teaspoon cinnamon

Directions

  1. Beat butter, almond milk, maple syrup, sugar, vanilla bean paste, and eggs until frothy.
  2. In a separate bowl, whisk buckwheat flour, ground almonds, baking soda, and salt together. Add to the liquid mixture and beat until fully incorporated.
  3. Sprinkle the buckwheat flour and cinnamon over the diced apples and toss to coat evenly. Fold into the batter.
  4. Preheat oven to 350°F. Grease a muffin pan. Spoon the batter into the muffin cups and let it rest as the oven is preheating.
  5. Bake for 25-30 minutes, rotating the pan halfway through. A toothpick inserted into the center of a muffin should come out clean.

Notes

Loosely adapted from London Bakes' Buckwheat Cake. I replaced some of the butter with almond milk, used maple syrup and sugar in place of honey, decreased the overall amount of sugar slightly, chose apples as my fruit, and added a little cinnamon.

http://supernummy.com/maple-buckwheat-apple-muffins/
maple buckwheat apple muffin

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20 comments

Monica M. April 10, 2018 - 11:48 pm

Turned out great! The only thing I was confused about was when to add the 3 tbsp of almond milk as it wasn’t in the instructions. Since I subbed some applesauce for one of the apples (since I only had 1 apple) I omitted the almond milk altogether. I read later in your notes to replace some of the butter with almond milk but it was too late. Thx for this great recipe! Even the kids enjoyed it, which is super rare 🙂

Reply
Lu April 14, 2018 - 2:50 am

So glad you enjoyed this! And the kids too! Thanks for pointing out the missing almond milk instructions – I’ll be sure to fix that.

Reply
Shalla October 10, 2017 - 11:34 pm

Do you think an egg alternative would work? Flax or chia?

Reply
Lu April 14, 2018 - 2:54 am

Sure! I’ve used a “flax egg” in the past with success in other baking recipes. Just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace each egg.

Reply
Ashleigh September 26, 2016 - 2:53 pm

I made these for the first time today and they turned out perfect!
Thanks for sharing!

Reply
Lu September 26, 2016 - 3:18 pm

Ashleigh, I’m so glad to hear that! Enjoy 😀

Reply
Robyn May 31, 2016 - 3:53 pm

I can’t wait to try these muffins! What would you suggest as an alternative to the ground almonds? My son has a nut allergy. Thanks!

Reply
Lu June 5, 2016 - 5:28 pm

Hi Robyn! I haven’t tested this but I think ground roasted sunflower seeds would work. If you try it do let me know how it turns out 😀

Reply
Jacob March 9, 2016 - 3:01 pm

Wow this looks so delicious and super healthy! I love the hearty amounts of apples.

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Lu March 9, 2016 - 3:24 pm

Thanks Jacob! I had to use up a lot of apples 🙂

Reply
Hilda February 21, 2016 - 5:29 pm

I just made the muffins – they turned out beautifully!

Reply
Lu February 21, 2016 - 11:09 pm

I’m so glad Hilda! Thanks so much for letting me know

Reply
Vicky & Ruth- May I Have That Recipe October 27, 2015 - 12:46 pm

These muffins look like a perfect fall, healthy snack! I love how you use buckwheat instead of regular flour!

Reply
Lu October 27, 2015 - 12:57 pm

Thanks Vicky and Ruth!

Reply
Sarah | Well and Full October 13, 2015 - 1:17 pm

These look so good! I love the chunks of apple 😀

Reply
Lu October 13, 2015 - 1:35 pm

Me toooooo! Thanks Sarah!

Reply
Emily October 11, 2015 - 4:35 pm

Beautiful, Lu! Sounds so healthful and wholesome. Timing is so perfect on this one. After having some issue’s with my daughter’s diet, we are experimenting with gluten-free for the next couple weeks. I’m going to try these!

Reply
Lu October 12, 2015 - 12:49 pm

Ohhh hope your daughter’s okay and you figure it out! I totally support the experimenting.

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Medha @ Whisk & Shout October 10, 2015 - 12:03 pm

These muffins look so delicious and I love those apple chunks 🙂 Pinning!

Reply
Lu October 12, 2015 - 12:50 pm

Thanks Medha! I had an overabundance of apples, if that’s a thing haha 🙂

Reply

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