Apple Muffins
These muffins are gluten free however you can substitute the buckwheat flour for regular flour. They are light, fluffy and delicious.
Ingredients
100g butter melted
100g almond meal
80g buckwheat flour
1 teaspoon bicarb of soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon apple cider vinegar
2 free range eggs
1/4 cup honey
1/4 cup milk of choice
1 apple diced thinly
Method
Preheat the oven to 180 °c degrees.
Grease a muffin tin with butter or line with muffin patty pans.
Mix all the ingredients except for 1/4 of the chopped apple together in a large mixing bowl.
Spoon mixture into muffin tin then top with leftover apple.
Bake for 15-20 minutes and enjoy.
Written by Margo White, your Melbourne-based neurodiversity affirming clinical nutritionist and ND advocate.
