Apple Buckwheat Breakfast Muffins
Moist muffins made with buckwheat flour and ground almonds, studded with apple and cinnamon, with chia seeds instead of egg – vegan, gluten-free, makes 12.
- 50 min
- 213 kcal / serving
- easy
- vegan
- Protein
- 4.2 g
- Fat
- 11.7 g
- Carbs
- 21.3 g
Contains: tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 200 g gluten-free buckwheat flour
- 100 g ground almonds
- 2 tbsp chia seeds
- 6 tbsp water
- 2 tsp gluten-free baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
- 250 ml unsweetened almond drink
- 80 ml rapeseed oil
- 80 ml maple syrup
- 2 apples
Method
- Preheat the oven to 180 °C (top and bottom heat) and line a 12-hole muffin tin with paper cases. Mix the chia seeds with 6 tbsp water and leave to swell for 10 minutes; they replace the egg.
- Mix the buckwheat flour, ground almonds, baking powder, cinnamon and salt in a bowl. Buy buckwheat flour and baking powder explicitly labelled gluten-free: regular buckwheat flour is often milled alongside wheat, and some baking powders contain wheat starch.
- Quarter, core and finely dice the apples.
- Whisk together the almond drink, oil, maple syrup and soaked chia seeds, add to the flour mixture and stir only until no dry patches remain. Fold in the diced apple.
- Divide the batter between the cases and bake for 25–30 minutes until a wooden skewer inserted into the centre comes out clean.
- Leave in the tin for 10 minutes, then remove and let cool. Stored airtight, the muffins keep for 3 days, or about 2 months in the freezer.
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