These apple-hazelnut-buckwheat muffins are the perfect cold-weather treat and they are good for you: dairy-free if using nut milk, whole grain, gluten-free, and refined sugar-free!
Last Friday the weather god announced to maybe probably let it snow and just in case Atlanta had been shot down and send home at noon. I did the only logic thing and hit the store for cheese and red wine and hoped for a winter wonderland. I also made these apple-hazelnut-buckwheat muffins to make sure there will be breakfast in case of a power outage, you never know what might happen and mom told us to start the day of right with something good. You might have already guessed it, there had been no noteworthy amount of snow on Saturday morning but we played along and enjoyed a weekend in front of the burning fireplace with Gluehwein and lots of cheese.
Buckwheat flour is high in fiber and plant-based protein and makes a dark, richly-flavored muffin. Buckwheat’s intense taste can put up easily with the other flavors in these apple-hazelnut-buckwheat muffins as there is also a good amount of cinnamon. I just used a bit of honey and added raisins and two grated apples to add a bit sweetness and they made them very moist. If you got the time roasting the hazelnuts is a great idea and just roughly chop them so they add a nice crunch.
- 80 ml / ⅓ cup honey or maple syrup
- 80 ml / ⅓ cup olive oil
- 80 ml / ⅓ cup whole milk
- 2 large eggs
- 150 g / 1¼ cups buckwheat flour
- 40 g / ¼ cup brown rice flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 2 medium apples peeled, cores removed, grated
- 120 g / 1 cup roasted hazelnuts, roughly chopped
- 55 g / ⅓ cup raisins
- Preheat oven to 175°C / 350°F. Line a standard 12-cup muffin pan with paper liners.
- In a large bowl whisk the honey, oil, milk, and eggs together.
- Stir in the flours, baking powder, cinnamon, and salt.
- Fold in the grated apples, hazelnuts, and raisins.
- Divide batter among 12 muffin cups. Bake muffins until a tester inserted into the center comes out clean, about 25-30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before removing from the pan and serving.