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.
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!
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 🙂
- Beat butter, almond milk, maple syrup, sugar, vanilla bean paste, and eggs until frothy.
- In a separate bowl, whisk buckwheat flour, ground almonds, baking soda, and salt together. Add to the liquid mixture and beat until fully incorporated.
- Sprinkle the buckwheat flour and cinnamon over the diced apples and toss to coat evenly. Fold into the batter.
- 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.
- Bake for 25-30 minutes, rotating the pan halfway through. A toothpick inserted into the center of a muffin should come out clean.
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.