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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Buckwheat-Oat Muffins with Dried Fruit

  • Level: Easy
  • Yield: 12 muffins
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 12 servings
    Calories
    223
    Total Fat
    9
    Saturated Fat
    5
    Carbohydrates
    32
    Dietary Fiber
    3
    Sugar
    18
    Protein
    5
    Cholesterol
    32
    Sodium
    177
  • Total: 1 hr 30 min
  • Active: 20 min
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.
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Ingredients

Cooking spray

1 cup buckwheat flour

1 cup rolled oats, plus more for topping

1/2 cup almond flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground allspice

1/3 cup raisins

1/3 cup chopped dried pineapple

2/3 cup sugar

1/4 cup oat milk

1/4 cup melted coconut oil, cooled slightly

2 tablespoons molasses

2 large eggs

1 large Gala apple, grated on the large holes of a box grater (about 1 heaping cup)

Directions

  1. 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.
  2. 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.
  3. 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.

Photograph by David Malosh

Categories:

Muffin Buckwheat Grain Recipes Oats Fruit Raisin Recipes Pineapples Apple Recipes Main Dish Breakfast

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2 Reviews
Add Your Review

cmcarey62

These muffins were quite good and fairly easy. I served them with FNM's Spiced Chicken Breasts with Dates and a carrot-apricot salad. Like the reviewer below, based on my ingredients and circumstances, I made some changes to the recipe. Since I already had the food processor out for the carrot salad, I prepped several ingredients for all three recipes in this order: I pulse-chopped dried pineapple (muffins), dried apricots (salad), and dried dates (chicken). Then I grated the apple (muffins) and carrots (salad). I didn't need to clean the food processor bowl between uses because all of the flavors were complementary and a little crossover would be fine in these applications. I wanted to use up some buttermilk and didn't want to buy oat milk or coconut oil for this one recipe, so I switched the oat milk for buttermilk and the coconut oil for vegetable oil. The muffins were moist, delicious, and just sweet enough.

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