Buckwheat apple and zucchini muffins (v, gf)

A health-aware muffin that still tastes good, especially if spread with nut butter.
Vegan, gluten free and refined sugar free.
Makes 12 muffins.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1 cup buckwheat flour
1/2 cup quinoa flakes, or oats
1 tsp cinnamon
1/2 tsp guar gum
1 tsp baking powder
1/4 cup + 3 tbsp rice malt syrup
1 tsp vanilla
1 tbsp chia seeds soaked in 3 tbsp water (soak for 15 minutes or longer)
1 tbsp oil
1/2 cup apple sauce
1/3 cup milk of choice (I used unsweetened almond)
1 medium apple, grated
1 medium zucchini, grated

1. Preheat your oven to 180'C (375'F) and prepare a 12-pan muffin tray.
2. Combine the buckwheat flour, quinoa flakes (or oats), cinnamon, guar gum and baking powder in a large bowl.
3. Add the rice malt syrup, vanilla, chia seeds in water, oil, apple sauce and non-dairy milk to the dry mix, and stir well to combine. Add the grated apple and zucchini and stir to fully incorporate.
4. Spoon the muffin mix into your prepared muffin tray, and then bake for 30 - 35 minutes or until the muffin tops are crisp and an inserted skewer comes out clean.
5. Allow to cool in the pan before removing, and allow to cool completely before transferring to an airtight container.

Serve with nut butter if desired.