Prepare to have your minds blown people; this is the most delicious gluten-free, muffin recipe you are ever going to find on the Internet. Big call, we know, but this Green Kitchen Stories recipe takes ‘muffins’ to a whole new level and the sweet fragrance of apple and cinnamon floating through your kitchen. Not only do these muffins have shredded apple in the batter and sliced apple on top but they also hold small golden pockets of apple sauce in the middle. A serenade of apple flavours and textures paired with warm spices that just sing happy songs together! Switch on your oven…
Apple, Almond & Buckwheat Muffins
Makes 12 muffins
• 1 cup / 100 g almond flour
• 1 cup / 100 g rolled oats (use cert. gluten free if intolerant)
• 2/3 cup / 75 g buckwheat flour
• 2 tbsp arrowroot (or potato starch)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• ½ tsp ground ginger
• ½ tsp sea salt
• 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt
• 80 ml / 1/3 cup coconut oil, butter or olive oil
• 10 fresh soft dates, pitted and mashed
• 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)
• 1/2 cup / 120 ml apple sauce, unsweetened (see below for instructions how to make your own)
• 3 organic apples
1. Preheat the oven to 200°C. Grease a muffin pan with oil or butter or line it with muffin tins.
2. Add all the dry ingredients to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are well mixed.
3. Transfer to a large mixing bowl. Add eggs, yogurt, coconut oil, dates and 1/3 cup / 80 ml of the apple sauce (save the rest for later) to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients and stir it all together with a wooden spoon to make the muffin batter.
4. Grate two of the apples and add them to the batter. Divide the batter into the muffin tins, filling them only half way up.
5. Drop a heaped teaspoon of apple sauce into the middle of each muffin batter in its’ tin and then cover over with the remaining batter.
6. Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly.
7. Dust with cinnamon. Bake for about 18-20 minutes.
8. Let cool for a bit before releasing them from their tins, as they will pop out easier that way. Enjoy!
• ½ kg organic apples
• ¼ cup / 60 ml water
• 1 tsp lemon juice
1. Core the apples, cut them in ½ inch / 1 cm dices and add to a large saucepan on medium heat together with the water.
2. Bring to the boil and then turn down the heat slightly. Let simmer for 20-25 minutes.
3. Use a hand blender to mix everything together smoothly. Add lemon juice and stir around to prevent the color from going brown.
4. Store in airtight glass jars in the fridge for up to about a week or in plastic containers in the freezer forever.
These muffins are only sweetened with apples and dates. We make our own applesauce and even though it is unsweetened, it has a naturally sweet flavour that works perfect in this recipe. Since the muffins are not overly decadent, we enjoy them both as weekend breakfast and weekday dessert. However, if you know that you like your muffins more on the sweeter side, you can replace half of the applesauce with maple syrup.