Apple, Rhubarb, Almond, Buckwheat Muffins

Apple, Rhubarb, Almond & Buckwheat Muffins

Makes 12 muffins

 I was craving muffins and couldn’t find them at my local bakeries. They’d been replaced by the popularity of croissants.

A good homemade muffin has great appeal when you want a dense, rustic flavour full of good healthy ingredients and satisfy a craving for a little cakey but not too sweet breakfast option.

I was preparing a morning feast for an event I was presenting and came across these apple, almond and buckwheat muffins from Green Kitchen Stories. I added the rhubarb since its in season right now and removed the applesauce centre.

I like to make my own flours from nuts and seeds. They are fresher tasting and the flavours will blend together better when the muffins are cooked.

I used ¾ cup of almonds for one cup, 2/3 cup for the buckwheat and the allocated amount for rolled oats. They were blended separately in a food processor and then added to a large bowl. If you prefer buy almond and buckwheat flours in the health food stores too.

These muffins are gluten-free and only sweetened with apples and dates. There is also a recipe for making your own apple sauce.

this is the ground buckwheat flour from natural buckwheat (not the brown version)

Dry ingredients
1 cup / 100 g almond flour
1 cup / 100 g rolled oats
2/3 cup / 75 g buckwheat flour
2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground ginger
½ tsp sea salt

Wet ingredients
160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt
80 ml / 1/3 cup coconut oil, butter or olive oil
10 fresh soft dates, pitted and mashed
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)
1/2 cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own)
2 apples

Mixture of wet ingredients that are blended and then mixed with the dry ingredients

 One rhubarb stem, cut into small peices

Preheat the oven to 400°F / 200°C. Grease a muffin pan with oil or butter or line it with muffin tins. Add all the dry ingredients (I ground the almonds into almond flour and buckwheat into flour separately) to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl. Add eggs, yogurt, coconut oil, dates (mash first or break down in the food processor separately) and 1/3 cup / 80 ml of the apple sauce to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients. Grate one large apple and add to the batter. Chop the rhubarb and mix into the batter. Divide the batter into the muffin tins, filling them.  Slice the second apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly. Dust with cinnamon. Bake for about 18-20 minutes. Let cool for a bit before taking them out of their tins and they will release easier. Enjoy!

 Apple Sauce

Apple sauce is one of the simplest things to make and if you choose a sweet variety of apples, no other sweetener is needed. This makes more than you need for the Apple Muffin recipe, which is good as you can add large spoonfuls of the leftovers on top of yogurt or cultured buttermilk in the morning.

1 lb / ½ kg organic apples
¼ cup / 60 ml water
1 tsp lemon juice

Core the apples, cut them in ½ inch / 1 cm dices and add to a large sauce pan on medium heat together with the water. Bring to a boil and then turn down the heat slightly. Let simmer for 20-25 minutes. Use a hand blender to mix it smoothly. Add lemon juice and stir around to prevent the color from going brown. Store in air-tight glass jars the fridge for up to about a week or in plastic containers in the freezer for-like-ever.