Apple + Buckwheat Muffins

Apple Buckwheat Muffins Gluten, Nut & Dairy Free w vegan option 🍏

A handy gluten and nut free recipe suitable for school lunches or weekend brunches! 

Pre-heat oven to 165 degrees C grease 2 x 12 hole muffin tins with coconut oil. Set aside.

Ingredients
1 ¼ cups buckwheat flour
¼ cup tapioca flour (cassava flour) 
1 teaspoon baking soda
Pinch of sea salt
3 free range organic eggs (or pre-prepared flax eggs) 
2 cups applesauce/stewed apples
2 tablespoons maple syrup (or agave, honey etc.)
¼ cup melted coconut oil
1 teaspoon vanilla extract
¼ cup almond milk (or milk of choice)

Method
Mix all dry ingredients in a large bowl
Add 3 lightly whisked eggs
In a small bowl mix applesauce, maple syrup, vanilla and coconut oil
Add wet to dry and mix well. Fold through almond milk a little at a time until batter is loose. Using a large ice cream scoop, fill your muffin wells 3/4 full. Bake for 15-18 minutes or until they spring back to the touch. Yum! Enjoy xx Ash