After my third attempt trying to get this recipe to work I reminded myself that baking has never been my strong point! However, once I get a recipe idea in my head I keep persevering until it works.
These muffins are light and fluffy which is a complete contrast to the first couple of batches which were like rocks and took about a litre of water to wash them down as they were super dense. I’m so pleased I got the recipe to work as these are great to have with almond butter in the mornings when I don’t want a big breakfast.
I made my own applesauce to go into these however store bought applesauce would work just as good, just look for one that isn’t too high in sugar and not filled with rubbish.
Makes 12 Muffins
-1/2 cup buckwheat flour
-1/2 cup porridge oats
-2 tsp. ground cinnamon
-pinch of salt
-1/4 cup coconut sugar
-1/2 cup raisins
-1 tsp. baking soda
-1 tsp. baking powder
-1 cup grated apple (approx. 1 large apple)
-1 large egg, beaten
-1/4 cup apple sauce (click here for recipe)
-1 tsp. apple cider vinegar
-1/4 tsp. vanilla extract
-2 Tbsp. coconut oil, melted
-1/3 cup milk (I use almond milk)
How To Make
Pre-heat oven to 180C/355F. Line your muffin tin with 12 cases and set aside.
Mix the dry ingredients together until well combined. In a separate bowl, combine all the wet ingredients together.
Add the mixed wet ingredients to the dry ingredients and stir well until fully combined.
Put approximately 1 tablespoon of the mix into each muffin case.
Bake in the oven for 15-20 minutes insert a skewer and if it comes out clean and the muffins have risen and are brown then they are done.
Remove from the oven and allow to cool slightly before placing on a wire rack to cool completely.
Store in an airtight container for up to 4 days.