The Hypo Foodie

Buckwheat apple muffins

Muffins are often considered a good snack, but store-bought ones ( even the packaged mixes we cook ourselves ) are more like cakes in small ...

Muffins are often considered a good snack, but store-bought ones ( even the packaged mixes we cook ourselves ) are more like cakes in small portions. They are too sweet, contain little fiber and are many times too fat. 

I often cook buckweat muffins because my husband and I love its taste and nutritional values. For a good comparison on flours, consult this graph compiled by another blogger: https://ggiswheatfree.wordpress.com/2012/06/13/so-many-flours-so-little-cupboard-space-how-gluten-free-flours-compare-for-carbs-and-protein-content/

Many people favor buckwheat flour because it contains no gluten, which also means that it tends to rise less than other muffins. I have often ended up with muffins that were really thick or rather dry, which is absolutely not the case for this recipe that is a keeper and one to be shared. It is moist, flavorfull and even my belly-bully relishes it ( as you may have guessed it smirked at the thought of buckwheat muffins because of some too healthy previous versions).

Makes 24 muffins.

Dry ingredients:

2 c. Almond flour,
2 c. Rolled oats ( if allergic to gluten, read the footnote ),
2 c. Black buckwheat flour,
4 ts. corn starch,
6 tbls. baking powder,
1 1/2 ts baking soda,
2 ts. Cinnamon,
2 ts. Cardamom,
1 ts. Ground ginger,
1 ts. sea salt,
1 c. Chia seeds,
3/4 c. of raisins,
3/4 c. of sunflower seeds,
3/4 c. pumpkin seeds.

Liquid ingredients:

320 ml. milk,
100 ml. coconut oil,
1 c. of honey ( or other syrup sweetener adjusting its quantity based on its potency ),
5 eggs,
2/3 c. vanilla,
1 1/2 c. of veggiefruit with apple, ginger, zest en juice of one lemon ( consult this post 

http://not-your-typical-food-blog.blogspot.ca/2015/10/veggifruit.html

or simply grate the ingredients together )

Instructions:
In a large bowl, combine dry ingredients and mix,

In another fairly large bowl, combine liquid ingredients and mix well,

Add the liquid ingredients tonthe dry ones mixing together until it forms a good dough,

Pre-heat the oven at 400 F.

Put the mixture in a silicon molds prefferably, if not, use previously greased or paper layed ones,

Cook 20 minutes or until the tops turn golden.

* In the case of gluten allergy, it is best to purchase certified gluten free oats as it often handled in facilities that handle other flours, even though oats is naturally gluten free.