Apple Cinnamon Buckwheat Muffins
Apple Cinnamon Buckwheat Muffins are full of sweet apple chunks and lots of cinnamon for the perfectly spiced, healthy fall treat! They’re made with a blend of whole wheat pastry flour and buckwheat flour which make for a soft, yet hearty muffin.
What is buckwheat?
Buckwheat is actually not related to regular wheat and is not even a true grain. True grains are the seeds of grasses such as wheat, rye, corn, etc. Buckwheat, on the other hand, is not a grass but is related to rhubarb and sorrel. The seed has grain-like properties and is considered a pseudo-grain. It’s is gaining popularity as a gluten-free alternative to regular wheat and adds a unique flavor to baked goods, breads, or pancakes.
Buckwheat is not something I bake with often since my sister is allergic and I don’t want to cross-contaminate anything. However, I have a CSA grain share from Meadowlark Farm & Mill and in the fall, they send a big bag of buckwheat. So I figured I should find some ways to use it and made these Apple Cinnamon Buckwheat Muffins.
Ingredients for Apple Cinnamon Buckwheat Muffins
Here’s everything you need to make these cozy fall muffins:
- Whole wheat pastry flour
- Buckwheat flour
- Coconut sugar
- Spice House cinnamon
- Baking powder
- Celtic sea salt
- Spice House nutmeg
- Unsweetened apple sauce
- Organic Valley whole milk
- Coconut oil
- Cinnamon extract (or vanilla)
- Apples
How to Make Apple Cinnamon Buckwheat Muffins
In a large bowl, whisk both flours, sugar, cinnamon, baking powder, salt and nutmeg. In a smaller bowl, whisk the milk, applesauce, oil, and cinnamon extract. Add the wet ingredients to the dry and mix with a wooden spoon until just combined. Then, gently fold in the chopped apples. I used Ida Reds, but you can use any apple that’s firm enough to hold it’s shape.
Let the batter rest for 10-15 minutes. Meanwhile preheat the oven to 400℉ and grease an 12-cup muffin pan with coconut oil or line with paper liners. Fill each muffin cup ⅔ full and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins rest for 15 minutes in the pan before transferring them to a cooling rack.
I hope you enjoy these simple Apple Cinnamonf Buckwheat Muffins! Be sure to leave a rating below and let me know what you think in the comments! Happy baking!
More Recipes to Try
Apple Cinnamon Buckwheat Muffins
Ingredients
- 1 cup whole wheat pastry flour
- ¾ cup buckwheat flour
- 1 cup coconut sugar
- 2 Tbsp Spice House cinnamon
- 1 Tbsp baking powder
- ¼ tsp Celtic sea salt
- ¼ tsp Spice House nutmeg
- 1 cup unsweetened apple sauce
- ½ cup Organic Valley whole milk
- ½ cup coconut oil melted
- 1 Tbsp cinnamon extract or vanilla
- 1 cup apples diced, about 1-2 apples
Instructions
- In a large bowl, whisk both flours, sugar, cinnamon, baking powder, salt and nutmeg.
- In a smaller bowl, whisk the milk, applesauce, oil, and cinnamon extract.
- Add the wet ingredients to the dry and mix with a wooden spoon until just combined.
- Gently fold in the chopped apples.
- Let the batter rest for 10-15 minutes. Meanwhile preheat the oven to 400℉ and grease an 12-cup muffin pan with coconut oil or line with paper liners.
- Fill each muffin cup ⅔ full and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins rest for 15 minutes in the pan before transferring them to a cooling rack. Enjoy!