Apple, Oat and Buckwheat Muffins

Preheat oven to 400ºF. Grease and flour a muffin tin or line it with cupcake liners.

Add almond flour, rolled oats, buckwheat flour, cornstarch, baking powder, baking soda, cinnamon, cardamom, ginger and salt to a high-speed blender (or food processor) and blend on high speed until oats turn into a coarse flour and all ingredients are mixed.

In a medium bowl, whisk together Greek yogurt, vegetable oil, maple syrup, eggs, and 1/4 cup apple sauce. Add the dry ingredients to the wet ingredients and stir until just combined, making sure not to overmix. Grate 2 apples (leaving the skin on is fine) and fold them into the batter.

Divide batter in muffin pan, filling them only halfway up. Drop 1 teaspoon of apple sauce in the middle of each muffin and then cover with some more batter to fill the muffin cups. Slice remaining apple thinly and place one or two slices on top of each muffin, pressing them down slightly (you might have leftover apple—just save it for another use).

Bake for about 18–20 minutes. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.

Recipe adapted from Green Kitchen Stories.

Notes:
1. In this recipe I used granny smith apples, but other great baking apples include empire, gala, braeburn, honeycrisp, pink lady, cortland, or fuji.
2. These freeze wonderfully for several months in a freezer bag.