It’s been a minute guys. Normally, when I’ve had a long absence from a creative project, I tend to apologise profusely. Instead, I’ll just say that I needed a break (for reasons I’ll explain one day). However, I am now back and all the better for the break I took. Enough about me though – it’s time to delve into another delicious creation.
I recall a time when muffins were my go-to treat for breakfast, lunch and every other in-between meal. These scrumptious and seemingly harmless baked goods made me stupid happy, but as I’ve matured so have my taste buds. Overly sugary, unhealthy muffins don’t do it for me anymore (my metabolism isn’t quite what it used to be at the happy age of 14).
I’ve been experimenting with buckwheat flour a lot this year, and love the flavour it provides everything from pancakes to cookies. So I set out to turn my old favourite treat into a healthier, guilt-free version. Since the final batch was devoured in 60 seconds, I figured I had a winner on my hands.
My vegan Buckwheat Apple Muffins rely on just a little bit of coconut sugar for sweetness, and enjoy the many filling and flavour-based benefits of oats and buckwheat. Finding yourself ravenous in the afternoon? That’s what these muffins are for!
The mixture is super easy to throw together too. I tried a few different versions (more oats, less oats, more flour, more baking soda), but I feel this batch is spot on.
For the record, I made this about FIVE times until I got it right. Baking is alllll about trial and error my friends. The important thing is to not sweat the small stuff. Just try again and soon you’ll be a baking champ!
If you make a batch, then please share a pic on Insta with the hashtag #thehungrypiggy, so I can ogle your efforts. I’ll be keeping an eye out for all you Hungry Piggies out there!
Buckwheat Apple Muffins
- 1 1/2 cups buckwheat flour
- 1 cup rolled oats
- 1/2 cup plus 1 tablespoon of coconut sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 2 tablespoons of coconut oil (melted)
- 1 tablespoon of vanilla
- 1 cup almond milk
- 2 green apples
- Preheat oven to 175 degrees celsius.
- Peel and chop 1 apple into cubes. Place in a small saucepan with cinnamon and 1 tablespoon of coconut sugar, and heat on a low setting until apples softened. Keep stirring to ensure sugar doesn’t burn the bottom of the pan. Set aside to cool slightly.
- Combine flour, oats, sugar, salt, baking powder and soda in one bowl.
- In a separate bowl, whisk coconut oil, vanilla, and almond milk.
- Pour wet mixture into dry ingredients and mix until combined. Add apple mixture and work into the mixture.
- Places 6 muffins liners in a muffin tin. Scoop mixture in evenly until all liners are filled (3/4 fill is the norm but I fill these quite high).
- Chop the leftover apple in half then create thin slices to place on top of muffins (I use 2 thin slices per muffin).
- Bake for 25 minutes or until an inserted toothpick comes out clean. Enjoy.