Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Buckwheat-Oat Muffins with Dried Fruit
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- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 223
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 32 mg
- Sodium
- 177 mg
These gluten- and dairy-free muffins are super hearty and satisfying. When making them, be sure to grate a larger-sized apple as it provides needed moisture and flavor to bind the batter together.
- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 223
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 32 mg
- Sodium
- 177 mg
Ingredients
Directions
- Preheat the oven to 400˚ F. Line a 12-cup muffin pan with paper liners and mist with cooking spray (or use nonstick liners and skip the cooking spray). Whisk together the buckwheat flour, oats, almond flour, baking powder, cinnamon, ginger, salt, baking soda and allspice in a medium bowl. Add the raisins and dried pineapple and toss to coat.
- Whisk together the sugar, oat milk, coconut oil, molasses and eggs in a large bowl until combined. Stir in the flour mixture , then stir in the grated apple. Divide among the muffin cups and sprinkle the tops with a few oats.
- Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool 5 minutes in the pan, then remove the muffins to a rack to cool completely.
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