These buckwheat muffins with apples and almonds make a delicious breakfast, healthy lunchbox idea or snack. Made using a combination of buckwheat flour and ground almonds these muffins are fluffy, moist, delicious and naturally gluten free.
These buckwheat muffins are made with lots of sweet apples so they are moist, fruity and delicious. They come with a crunchy topping of maple coated almonds and make a perfect autumnal breakfast or snack.
Buckwheat flour
Despite its name, buckwheat is not a type of wheat but a seed, so it's naturally gluten free (both the groats as well as the flour). Buckwheat flour produces great bakes, which makes it an ideal substitute for wheat flour. It has a slightly malty, earthy flavour, which works great in muffins and pancakes.
Buckwheat flour is also nutritious! It's high in protein, fibre, antioxidants, manganese, magnesium and other minerals.
Buckwheat muffins ingredients and substitutions
- Buckwheat flour.
- Almond flour/ground almonds: adds sweetness and tones down the buckwheat.
- Baking powder: ensure it's gluten free if required.
- Light brown sugar: adds a hint of caramel and helps keep these muffins moist. But you can use coconut, cane or muscovado sugar if you prefer.
- Eggs.
- Apples: I recommend using a sweet variety. Good options include Braeburn, Gala, Cox or Golden Delicious.
- Milk: I used regular milk but any dairy free alternative will work (though I do not recommend coconut milk as it's very calorific).
- Vegetable oil: use any mild tasting oil.
- Almond extract: use vanilla extract if preferred.
- Cinnamon: I only used cinnamon but you can add a bit of nutmeg (half tsp) and ginger (1 tsp) into the mixture or swap these for pumpkin spice.
- Almond flakes and maple syrup for a sweet, crispy topping.
Can you taste the buckwheat in these muffins
Yes, but it's very subtle. I used a combination of buckwheat flour and ground almonds (almond flour) so there is only a hint of buckwheat flavour in these muffins. Buckwheat also pairs really well with apple and cinnamon so these muffins are pretty delicious:).
Step-by-step recipe instructions
1.Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside. Combine the buckwheat flour, ground almonds, baking powder, cinnamon, sugar and salt. Stir thoroughly using a whisk.
2. In a separate bowl whisk together the eggs, oil, milk and almond extract until smooth.
3. Peel, core and coarsely grate the apples then stir into the egg mixture.
4. Combine both mixtures and stir only until the dry ingredients are no longer visible.
5. Spoon the batter into your muffin pan. In a bowl mix together the almond flakes with the maple syrup and place a small amount on top of each muffin. Bake in a preheated oven for 23 minutes.
6. Remove from the oven and set aside for 5 minutes then transfer the muffins onto a cooling rack.
Serving
Most muffins are best served warm and these buckwheat muffins are no exception. If possible, pop them in the microwave for 8 seconds before serving. You can enjoy them as they are or with a little butter or cream cheese.
Can I use different fruit
Yes, you can use pears (make sure they are firm so you are able to grate them). You can also use a combination of apples and pears. Another option is to add a little grated carrot into the mix (but remember to stick to the recommended weight).
Top tips and FAQs
- Peel and grate the apples just before adding into the batter as peeled apples are prone to discoloration.
- I recommend using sweet rather than sour apples (or your muffins may not be sweet enough).
- Batter: Do not overmix the batter. Stir just to combine.
- Best served on the day they are made.
- Storing: Keep covered for up to 3 days.
- Freeze for up to 3 months.
You might also like
- Gluten Free Blueberry Muffins with Maple Syrup
- Truly Healthy Carrot Muffins
- Pumpkin Chocolate Muffins with Buttermilk
- Pumpkin Spice Cupcakes with Lemon Frosting
- Polish Style Apple Pancakes
Check out also this collection of easy vegetable breakfast recipes.
Keep in touch!
If you make this buckwheat muffin recipe I'd love to know how it turned out for you. Did you make any substitutions? Let me know in the comments below, thanks!
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Buckwheat Apple Muffins (Gluten Free)
Ingredients
- 128 g buckwheat flour
- 120 g almond flour
- 2½ tsp cinnamon
- 2 tsp baking powder ensure it's gluten free if required
- ⅕ tsp fine sea salt
- 250 g sweet apples peeled, coarsely grated, approx. 3 medium apples
- 2 large eggs
- 240 ml semi-skimmed milk/low fat
- 70 g light brown sugar (2.47 oz)
- 80 ml vegetable oil
- 1 tsp almond extract
- 40 g almond flakes
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a 12-hole muffin pan with paper muffin cases and set aside.
- Combine the flour, ground almonds, baking powder, sugar, cinnamon and salt and stir using a whisk.
- In another bowl whisk together the eggs, oil, milk and almond extract until smooth. Peel and coarsely grate the apples. Add into the egg mixture and stir.
- Pour in the flour mixture and stir just to combine. Spoon the batter into the muffin pan. In a small bowl combine the almond flakes with the maple syrup and place a small amount on top of each muffin. Bake in the centre of the oven for 23 minutes.
- Remove from the oven and set aside for 5 minutes then transfer onto a cooling rack.
Notes
- Peel and grate the apples just before adding into the batter as peeled apples are prone to discoloration.
- Spices: I only used cinnamon but you can add a bit of nutmeg (½ tsp) and ginger (1 tsp) into the mixture or swap these for pumpkin spice.
- Batter: Do not overmix the batter. Stir just to combine.
- Serving: Most muffins are best served warm and these almond apple muffins are no exception. If possible, pop them in the microwave for 8 seconds. You can enjoy them as they are or with a little butter or cream cheese.
- Storing: Keep covered for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
What a fab, easy peasy breakfast recipe - these would be great to take on a super busy day when you need to have breakfast on the run!! And much healthier than commercially available 'on the run' breakfast options. Eb x
Thank you! They are much healthier indeed, with a lot less sugar, and they also stay moist even the next day:)