Easy Buckwheat and Oat Muffins
Moist, flavorful and so easy to make. These buckwheat muffins will become an instant staple!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Units
Scale
- 3 apples, grated (about 2 cups)
- 1 1/2 cup oats
- 1/2 cup buckwheat flour
- 1/2 cup deglet noor or medjool dates (about 9 dates)
- 2 eggs
- 1/4 cup agave syrup
- 1/2 cup sunflower oil
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350.
- Place all ingredients in a blender and blend until almost smooth.
- Scoop into greased or lined cupcake pan. Divide batter evenly between the 12.
- Sprinkle oats on top of each before baking if desired.
- Bake for 15 minutes.
Notes
Substitutions
- You can sub maple syrup for agave
- You can use olive oil or avocado oil instead of olive
Tips
- It’s okay if the batter has some chunks but you want it relatively smooth
- These will be good with any apple you choose, but the flavor of the apple really does make a difference in overall taste of the muffin. Try to use more tart varieties. Granny smith and snow have been my favorite to use.
Find it online: https://www.figjar.com/easy-buckwheat-and-oat-muffins/