The Pioneer Woman Tasty Kitchen
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Buckwheat Apple Almond Muffins

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Level: Easy

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Description

These might just be my favorite muffins. Light and fluffy with a rich nutty and apple spice flavor, these muffins are simply divine. They are also an easy way to try your hand at gluten-free baking. Enjoy them toasted and topped with some almond butter and an extra sprinkling of cinnamon!

Ingredients

  • 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
  • Optional For Garnish: Diced Apples And/or Chia Seeds

Preparation

1. Preheat oven to 350 F and line a 12-count standard size muffin pan with paper liners. Set aside.

2. In a small bowl whisk together ground flax seeds and water. Set aside to gel. (You can skip this step and use 2 eggs for a non-vegan version).

3. Add flour, chia seeds, baking powder, cinnamon, nutmeg, and salt into a medium-sized bowl and mix thoroughly.

4. In a separate larger bowl, whisk together date paste, almond butter, vanilla and almond milk. Add the flax mixture and mix thoroughly.

5. Slowly add dry ingredients into the wet ingredients. When it’s almost combined, fold in the diced apple and mix until just incorporated.

6. Scoop heaping 1/4 cup scoops (I used a muffin scoop) into the prepared pan. Top with more diced apples and chia seeds, if desired.

7. Bake for 30 minutes or until a toothpick inserted in the center of one comes out clean. Remove pan from oven and set it on a rack. Let muffins sit in the pan to cool for 5 minutes before moving to a cooling rack.

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