Apple, Oat And Buckwheat Muffins Recipe

Name: Apple, Oat And Buckwheat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Almond Flour; 1 cup Rolled Oats; 2/3 cups Buckwheat Flour; 2 Tablespoons Cornstarch; 1-1/2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Cardamom; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Kosher Salt; 2/3 cups Plain Greek Yogurt; 1/3 cups Vegetable Oil; 1/3 cups Pure Maple Syrup; 3 Large Eggs; 6 Tablespoons Unsweetened Apple Sauce, Divided; 3 Small Apples, Divided (See Note)

Servings: persons

1 cup Almond Flour
1 cup Rolled Oats
2/3 cups Buckwheat Flour
2 Tablespoons Cornstarch
1-1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1 teaspoon Ground Cardamom
1/2 teaspoons Ground Ginger
1/2 teaspoons Kosher Salt
2/3 cups Plain Greek Yogurt
1/3 cups Vegetable Oil
1/3 cups Pure Maple Syrup
3 Large Eggs
6 Tablespoons Unsweetened Apple Sauce, Divided
3 Small Apples, Divided (See Note)

1
Preheat oven to 400u00b0F. Grease and flour a muffin tin or line it with cupcake liners.
2
Add almond flour, rolled oats, buckwheat flour, cornstarch, baking powder, baking soda, cinnamon, cardamom, ginger and salt to a high-speed blender (or food processor) and blend on high speed until oats turn into a coarse flour and all ingredients are mixed.
3
In a medium bowl, whisk together Greek yogurt, vegetable oil, maple syrup, eggs, and 1/4 cup apple sauce. Add the dry ingredients to the wet ingredients and stir until just combined, making sure not to overmix. Grate 2 apples (leaving the skin on is fine) and fold them into the batter.
4
Divide batter in muffin pan, filling them only halfway up. Drop 1 teaspoon of apple sauce in the middle of each muffin and then cover with some more batter to fill the muffin cups. Slice remaining apple thinly and place one or two slices on top of each muffin, pressing them down slightly (you might have leftover apple-just save it for another use).
5
Bake for about 18-20 minutes. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.
6
Recipe adapted from Green Kitchen Stories.
7
Notes:
8
1. In this recipe I used granny smith apples, but other great baking apples include empire, gala, braeburn, honeycrisp, pink lady, cortland, or fuji.
9
2. These freeze wonderfully for several months in a freezer bag.

973

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Almond Flour, 1 cup Rolled Oats, 2/3 cups Buckwheat Flour, 2 Tablespoons Cornstarch, and more.

Yes, Apple, Oat And Buckwheat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple, Oat And Buckwheat Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions