Buckwheat Apple Almond Muffins

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• ¼ cups Ground Golden Flax Seeds
• ½ cups Water
• 1 cup Buckwheat Flour
• ¼ cups Chia Seeds
• 4 teaspoons Baking Powder
• 1 Tablespoon Ground Cinnamon
• ½ teaspoons Ground Nutmeg
• ½ teaspoons Salt
• 1-½ cup Date Paste (or Liquid Sweetener Of Choice)
• ½ cups Almond Butter
• 1 teaspoon Vanilla Extract
• ½ cups Unsweetened Almond Milk
• 1 Apple, Peeled, Cored And Diced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin tin.

2. In a small bowl, stir the ground golden flax seeds together with the water and let stand for 10 minutes until thickened.

3. In a large bowl, whisk together the buckwheat flour, chia seeds, baking powder, ground cinnamon, ground nutmeg and salt.

4. In a separate bowl, whisk the date paste (or liquid sweetener of choice), almond butter, vanilla extract and almond milk until smooth.

5. Stir the thickened flax mixture into the wet ingredients until combined.

6. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the peeled, cored and diced apple.

7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

8. Bake for 28 to 32 minutes, until a toothpick inserted into the centers comes out clean.

9. Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.