These Apple Cinnamon Buckwheat Muffins offer a delicious and nutritious way to start your day. You will love this healthy breakfast muffin recipe for its wholesome ingredients and satisfying flavor. This recipe is a simple way to enjoy a warm, homemade treat.
Key Ingredients & Substitutions
- Buckwheat Flour: For a gluten-free option, ensure it’s certified gluten-free. You can substitute with whole wheat flour if gluten is not a concern, though the texture will be slightly different.
- Apples: Use firm, tart apples like Honeycrisp or Granny Smith.
- Maple Syrup: You can use honey or agave nectar as alternatives.
- Unsweetened Applesauce: This adds moisture and natural sweetness.
- Non-dairy Milk: Almond, oat, or soy milk work well. You can use regular milk if preferred.
Ingredients
Main:
- 1 ½ cups buckwheat flour
- ½ cup unsweetened applesauce
- ⅓ cup maple syrup
- ¼ cup non-dairy milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chopped apples (about 2 medium apples)
Spices:
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 healthy breakfast muffins
- Calories per Serving: Approximately 160 calories
- Tools Needed: Muffin tin, paper liners, large mixing bowls, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly. This prevents sticking and makes for easy cleanup.
2. Combine Dry Ingredients
In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Ensure all dry ingredients are well combined.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the unsweetened applesauce, maple syrup, non-dairy milk, eggs, and vanilla extract until smooth. You want a consistent liquid mixture.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined; do not overmix. Overmixing can lead to tough muffins.
5. Fold in Apples
Gently fold in the chopped apples. Make sure the apples are evenly distributed throughout the batter.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full.
7. Bake Your Muffins
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Let them cool in the muffin tin for a few minutes before transferring to a wire rack.
Variation Ideas
- Add a handful of chopped walnuts or pecans for extra crunch.
- Stir in ⅓ cup of raisins or dried cranberries for added sweetness.
- Top with a sprinkle of rolled oats before baking for a rustic look.
- Use pear instead of apple for a different fruit flavor.
Storage Instructions
Store your Apple Cinnamon Buckwheat Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw frozen muffins at room temperature or warm them gently in the microwave or oven.
Frequently Asked Questions (FAQ)
Q: Are these healthy breakfast muffins gluten-free?
A: Yes, buckwheat flour is naturally gluten-free. Always check labels to ensure no cross-contamination if you have a severe allergy.
Q: Can I use regular all-purpose flour instead of buckwheat?
A: You can, but the texture and nutritional profile will change. Buckwheat offers a unique, hearty flavor.
Q: How can I make these muffins vegan?
A: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg, let sit for 5 minutes).
Q: Can I reduce the amount of maple syrup?
A: Yes, you can reduce it by 1-2 tablespoons, but the muffins might be less sweet. The applesauce adds some natural sweetness.
Q: Why are my muffins dry?
A: This usually happens from overmixing the batter or overbaking. Mix until just combined and remove from the oven as soon as a skewer comes out clean.