© 2015 Green Kitchen Stories gks_apple_muffins_01

Apple, Almond & Buckwheat Muffins

If the warm apple and cinnamon fragrance from our kitchen found a way to fly into my laptop, on to the internet and out through whatever device you are reading this on, then I could stop writing this text right here. You would already be deep into your pantry drawers looking for the ingredients to start baking these muffins.

Instead, I guess I have to convince you the old-fashioned way, with words and images. And since we truly want you to understand how thrilled we are about this recipe, we also filmed a video for our youtube channel. Let’s start with that!

Apple trees heavy with fruit, small rubber boots tumbling around in the leaves, warm porridge in the morning, furry sweaters, cinnamon sticks, pitch dark nights and rainy afternoons. Autumn is already over us and it always seems to come with a profound desire for baking. In our apartment, switching on the oven is also a necessary trick to keep warm, since our radiators have a mind of their own.

If anyone remember my previous aversion to warm apples, this recipe must be the ultimate proof that I’m passed it. Not only does our muffins have shredded apples in the batter and sliced apples on top of them, but they also hold small golden pockets of apple sauce in the middle. It’s a serenade of apple flavours and textures paired with warm spices and they sing happy songs together.


I guess this is an Autumnal edition of our Blueberry & Turmeric Breakfast Muffins. These are only sweetened with apples and dates, they are gluten-free and we have included a well-tested vegan option. The vegan version come out just slightly denser, but they taste almost identical. The combination of apple, oats, almond and buckwheat is perfect in an earthy, wholesome but still light kind of way.

So if you are also feeling the autumn mood or are just freezing and need another excuse to switch on the oven, we have got just the right recipe for you.

gks_apple_muffins_3  gks_apple_muffins_05

Apple, Almond & Buckwheat Muffins
Makes 12 muffins

These muffins are only sweetened with apples and dates. We make our own apple sauce and even though it is unsweetened, it has a naturally sweet flavour that works perfect in this recipe. Since the muffins are not overly decadent, we enjoy them both as weekend breakfast and weekday dessert. However, if you know that you like your muffins more on the sweeter side, you can replace have of the apple sauce with maple syrup.

Dry ingredients
1 cup / 100 g almond flour
1 cup / 100 g rolled oats (use cert. gluten free if intolerant)
2/3 cup / 75 g buckwheat flour
2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground ginger
½ tsp sea salt

Wet ingredients
160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt
80 ml / 1/3 cup coconut oil, butter or olive oil
10 fresh soft dates, pitted and mashed
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)
1/2 cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own)
3 organic apples

Preheat the oven to 400°F / 200°C. Grease a muffin pan with oil or butter or line it with muffin tins. Add all the dry ingredients to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl. Add eggs, yogurt, coconut oil, dates and 1/3 cup / 80 ml of the apple sauce (save the rest for later) to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients. Grate two of the apples and add them to the batter. Divide the batter into the muffin tins, filling them only half way up. Drop a heaping teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter. Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly. Dust with cinnamon. Bake for about 18-20 minutes. Let cool for a bit before taking them out of their tins and they will release easier. Enjoy!


Apple Sauce
Apple sauce is one of the simplest things to make and if you choose a sweet variety of apples, no other sweetener is needed. This makes more than you need for the Apple Muffin recipe, which is good as you can add large spoonfuls of the leftovers on top of yogurt or cultured buttermilk in the morning.

1 lb / ½ kg organic apples
¼ cup / 60 ml water
1 tsp lemon juice

Core the apples, cut them in ½ inch / 1 cm dices and add to a large sauce pan on medium heat together with the water. Bring to a boil and then turn down the heat slightly. Let simmer for 20-25 minutes. Use a hand blender to mix it smoothly. Add lemon juice and stir around to prevent the color from going brown. Store in air-tight glass jars the fridge for up to about a week or in plastic containers in the freezer for-like-ever.



  1. ivet
    Posted 29 Sep ’15 at 22:25 | #

    Love it!!!the recipe and the video!!;)

  2. Posted 29 Sep ’15 at 23:54 | #

    Oh my goodness. These look so good I may have to go buy the ingredients right now! What does the arrowroot do? I’ve never used it before.

    • Posted 30 Sep ’15 at 00:17 | #

      Hi Chelsea, it’s a starch that helps with the texture since the muffins are gluten free. It’s not entirely necessary but the result will be better. You can also replace it with either potato starch, corn starch or tapioca starch.

  3. Casey
    Posted 30 Sep ’15 at 00:31 | #

    Mmm looks so yummy! Do you think There is another vegan substitute for the yogurt? I don’t like plant yogurts and I haven’t found one that’s unsweetened. Maybe more applesauce or pumpkin purée? Thanks

    • Posted 30 Sep ’15 at 08:55 | #

      Hi Casey, We tried the recipe with an unsweetened oat yogurt. Personally I think they might be too heavy on fruit if you replace the yogurt with apple sauce. You could try to use an unsweetened plant milk instead, that might be easier to find.
      Good luck!

  4. Posted 30 Sep ’15 at 00:42 | #

    Oh my! These look absolutely delicious! Thank you for including the gorgeous video :)

    Haley | H. M. Willow

  5. Posted 30 Sep ’15 at 00:55 | #

    These look delicious!!


  6. kw
    Posted 30 Sep ’15 at 01:03 | #

    That is super sweet video..look forward to making the recipe. Could you please let us know the music. It really goes well with the images.

  7. Lily
    Posted 30 Sep ’15 at 01:27 | #

    This is random, but where is the pottery from in your photo? I have been searching for some beautiful yet earthy pottery and really love your collection. (I enjoy your recipes too! :) )

    • Posted 30 Sep ’15 at 08:52 | #

      Hi Lily, We have a variety of ceramics that we have gathered throughout the years. Our latest pieces (the green and yellow bowl and the plate under the eggs) are from a Danish ceramic called KH Wurtz: http://khwurtz.dk

  8. Mills
    Posted 30 Sep ’15 at 02:54 | #

    Could I replace dates with 2 bananas if fructose intolerant? And what could be substituted for the oats?

    • Posted 30 Sep ’15 at 08:46 | #

      Hi Mills, since this recipe is quite fructose heavy, it’s probably not optimal if you have an intolerance. You could perhaps try to replace the dates with 1/2 cup maple syrup.
      Good luck!

  9. Posted 30 Sep ’15 at 03:56 | #

    ‘Looks simply mouthwatering! I love the nuttiness of buckwheat and I can already imagine how it will go with the apple flavour combination – Yum! And hey, lovely video – I really enjoyed it :)

  10. Phoebe
    Posted 30 Sep ’15 at 05:08 | #

    These muffins look fantastic, I can’t wait to make them! What are the best kind of apples to use for the apple sauce? Is it the same kind I should use for the muffins?

    • Posted 30 Sep ’15 at 08:43 | #

      Yes you can use the same variety. I’d recommend choosing one of the sweeter varieties. And preferably local apples rather than imported.

  11. Posted 30 Sep ’15 at 08:15 | #

    Looks fantastic.Love your food photography and details, really helps,
    thank you so much for sharing

  12. Posted 30 Sep ’15 at 08:16 | #

    I can smell the cinnamon from here! Totally making these!

  13. Irma
    Posted 30 Sep ’15 at 08:20 | #

    Is there any specific kind of apples that you would recommend?

    • Posted 30 Sep ’15 at 08:40 | #

      Hi Irma, it seems like the varieties we have in Sweden are different (or have different names) than in other parts of the world, so it’s difficult to give any recommendations. We have only used organic Swedish apples here. You can always ask in the store for the sweeter varieties.
      Good luck!

  14. Posted 30 Sep ’15 at 08:27 | #

    What an incredible looking recipe and the video is beautiful! I love Autumn baking. H x

  15. Posted 30 Sep ’15 at 08:42 | #

    Gorgeous video and photos and love the fact the vegan version is tried and tested. Thank you so much for sharing :)

  16. Ann J
    Posted 30 Sep ’15 at 09:15 | #

    Looks great – do you think I can substitute chickpea flower for buckwheat flour? Live in Ghana and variety is limited ;)

  17. Posted 30 Sep ’15 at 09:40 | #

    I love to bake when it’s colder, you get nice and warm and as you said, the oven works as an extra radiator. These muffins look delicious, I love that you loaded them with apples in all forms.

  18. Alex
    Posted 30 Sep ’15 at 09:44 | #

    What would be the best replacement for almond flour for a nut free option?

    • Rozan
      Posted 30 Sep ’15 at 11:57 | #

      I would love to know the same thing! I was thinking coconut flour as they seem to have a similar texture, but I have no idea if the are similar in flour qualities.

      • Irma
        Posted 11 Oct ’15 at 13:59 | #

        I haven’t tried specifically for this recipe, but usually it works fine to substitute the almond flour with 1/3 of the quantity in coconut flour, since the coconut flour absorbs more moisture than almond flour.

  19. Posted 30 Sep ’15 at 10:25 | #

    Surprisingly i have all of the ingredients))) (I am not a minimalist in the kitchen, it seems)))
    Trying this now.
    Looks amazing.
    Thank you, guys)))

  20. Kamille
    Posted 30 Sep ’15 at 10:40 | #

    You guys make the BEST videos… too cute and too delicious all at once. Can’t wait to make them as the turmeric breakfast muffins are already a stable here:) Btw, used your Stockholm guide last week and it was amazing (Pom&Flora <3) Thank you so much!

  21. Posted 30 Sep ’15 at 10:44 | #

    I checked my pantry and have all of those ingredients. So get started!

    • Posted 30 Sep ’15 at 10:53 | #

      BTW, I will use the kanel & kardemumma from Santa Maria, I bought two weeks ago in Stockholm :)

  22. Posted 30 Sep ’15 at 10:59 | #

    your videos are always so beautiful <3


  23. Lara
    Posted 30 Sep ’15 at 11:07 | #

    Hi there, I just wanted to tell you that I was so happy when your recipe popped up in my mailbox this morning…just yesterday I bought a huge pile of regional apples and was wondering how I could turn them into something healthy yet satisfying my craving for a sweat treat, especially because I had no eggs at home. Now I will try your vegan version and see how it turns out! Thank you for your recipies, always inspiring!

  24. Posted 30 Sep ’15 at 11:10 | #

    These look absolutely divine and that video is such an inspiration! I love this post!

  25. AJ
    Posted 30 Sep ’15 at 11:28 | #

    Can’t wait to try these and I’m glad someone else uses their oven to keep warm! Have a tree laden with cooking apples. Do you think they’ll be too ‘sharp’ for this recipe? Don’t want to use too much extra sugars. Keep warm! Xx

  26. Posted 30 Sep ’15 at 11:29 | #

    oh this is absolutely adorable! love the little addition of the apple sauce in the middle! The various textures of the apples probably make it incredible!! Thank you for sharing! x

  27. Brigitte
    Posted 30 Sep ’15 at 12:47 | #

    Thanks for this beautiful blog.
    These muffins seem perfect for my children lunch box.
    In their school,there is a nutfree policy , what would you suggest as -as tasty-replacement ? Thanks Brigitte

  28. Posted 30 Sep ’15 at 13:05 | #

    This is my kind of muffin, and yes it is cold here already and I need another excuse to turn on my oven. So glad you made this into a video, I could watch your videos everyday!!

  29. Shan
    Posted 30 Sep ’15 at 13:09 | #

    Could i replace the dates with something else?

  30. Posted 30 Sep ’15 at 15:36 | #

    Someone needs to invent a virtual scent-o-meter because I bet these muffins smell absolutely fantastic. There’s something about baked apples with cinnamon in any form that just smells like home. :)

  31. Hannah
    Posted 30 Sep ’15 at 17:50 | #

    This recipe looks great! I’m wondering what you could suggest as an alternative to almond flour? Would coconut flour work? Thanks!

  32. Posted 30 Sep ’15 at 17:56 | #

    Shame on me for not watching the YouTube video sooner! Your editing skills and film are stunning. I also love the recipe–buckwheat, apples, yogurt and almond meal are the best!

  33. Siobhan MacMahon
    Posted 30 Sep ’15 at 18:56 | #

    I love your recipes and have a question about the dates. I am able to get soft cooking dates that come in a block but I don’t have any idea how to translate medjool dates into weight so I can use them. Can you help ? So many thanks !

  34. Posted 30 Sep ’15 at 19:13 | #

    This recipe comes just at the right time, my kitchen is full of apples that I picked today. The muffins look overly delicious, I will give them a go tomorrow. Can´t wait. :)

  35. Posted 30 Sep ’15 at 19:35 | #

    What a cool video! I loved it, and I love the surprise pocket of applesauce in the center. This looks so insanely yummy, I’m putting this on the top of my “to-bake” list!
    xx Sydney

  36. Posted 30 Sep ’15 at 20:31 | #

    Although I could not smell these I am heading for my pantry! The applesauce center is brilliant. This weekend = me and these muffins wrapped in a quilt reading a book. Thank you!

  37. Posted 30 Sep ’15 at 21:57 | #

    There’s something about the way those apples rest in the muffins that makes me want to devour them right this second… or maybe it’s just your beautiful pictures! Pinned :D

  38. Nickie Gorsky
    Posted 30 Sep ’15 at 23:38 | #

    Hello Good folks at GKS! I have been searching for this exact recipe and leave it to GKS to come up with the perfect answer to my search! Cannot wait to get started. One question: did you leave the skins on the apples for the applesauce? I always add a bit of organic unsweetened unfiltered apple juice to perk up the sweetness of my applesauce but usually peel the apples.

  39. Lucia
    Posted 30 Sep ’15 at 23:54 | #

    Would it be possible to sub the almond and buckwheat flours with wheat flour? Or maybe more oats? These look delicious, I am excited to try them. :)

  40. rosemary willman
    Posted 1 Oct ’15 at 01:44 | #

    Wow these were so good, I had to substitute spelt for buckwheat as that’s what I had on hand will have to try the recipe as is next time. Do you think these would freeze well as I have so many apples right now!

  41. Tesia
    Posted 1 Oct ’15 at 01:55 | #

    I can’t wait to make these! They look amazing!! Do you have any opinion on how long buckwheat groats are ok when kept in jars? I got some in the bulk bins quite some time ago and they’ve been living in glass jars, but I’m just not sure if I need to compost and start over?

  42. Camilla Kærgård
    Posted 1 Oct ’15 at 10:46 | #

    Hej, som altid lækkert og passer perfekt til denne dejlige efterårstid. Kan I anbefale en god muffinsform (måske endda uden alt for meget kemi)? Den ser så hyggelig ud den I bruger, hvis det kan siges om muffinsforme…. Tak.

  43. Pupa
    Posted 1 Oct ’15 at 10:52 | #

    Well this is the first recipe of yours that didn’t work for me. I made a vegan version and the muffins weren’t done even after almost 30 min in the oven. They taste good but the texture is off, sort of gummy.

  44. Posted 1 Oct ’15 at 10:57 | #

    Vackra vänner! Så himla attsingens fint! .. o jag kan bara hålla med om höstens effekt i form av bakobsession :)

  45. Posted 1 Oct ’15 at 13:47 | #

    These muffins look so yummy, great photos! And they are quite healthy, right? I’m not much of a healthy food person, but if something tastes good I can’t say no to it.

  46. Posted 1 Oct ’15 at 15:06 | #

    Beautiful!!! I will definitely be giving these a try. Oats are contaminated here in the US, even certified gluten-free oats can cause allergic reactions. Any suggestions for a substitute? Thanks!

  47. Cassia
    Posted 1 Oct ’15 at 15:30 | #

    Lovely lovely recipe! Just a quick question… Can I use wholemeal spelt flour instead of the buckwheat one and then skip the arrowroot?
    Thanks :-)

    • Posted 4 Oct ’15 at 20:51 | #

      Hi Cassia, yes you should be able to do that. Let us know how it goes! /David

      • Cassia
        Posted 13 Oct ’15 at 10:53 | #

        Wonderful :)
        I used whole meal spelt flour, no buckwheat and no added arrowroot!
        It works and now I bake it once a week….!!!!
        This is amazing!
        Thank you guys xx

  48. Anneke
    Posted 1 Oct ’15 at 17:56 | #

    Absolutely LOVE these muffins! Have been wanting to make them all week, finally got around to it, and well worth the wait….and perfect for the cosy autumn season. Mmmmmmmmmmmmm and the smell in my kitchen is to die for as well. Dear GKS, thanks for yet again a mouthwatering recipe that satisfies my sweet tooth! XOXO

  49. Posted 1 Oct ’15 at 20:48 | #

    One of our favourite muffins too! Kids love to have these especially when they are just returning from school. We also make it quite similar, but mostly bite sizes and with a temperature adjustment I learned from Smitten Kitchen.

  50. Posted 1 Oct ’15 at 22:54 | #

    These look like the perfect fall treat with a mug of tea. Lovely.

  51. Latifa Lipton
    Posted 2 Oct ’15 at 01:53 | #

    Just made these and they are fantastic…however they are much heavier than how yours look and my buck wheat flour looks much darker. Do you have a lighter brand of buck wheat or did you use the spelt?


    • Posted 4 Oct ’15 at 20:51 | #

      Hi Latifa, We only have one variety of buckwheat flour in Sweden and it is quite light. I have heard that there are darker blends in some countries. If you think it turns out too dark, you can try using rice flour instead.

  52. Tina
    Posted 2 Oct ’15 at 17:26 | #

    Dear Luise, David and kids,

    those muffins are wonderful, for me, they are autumn itself. They smell wonderful even before you bake them :). I made a vegan version with rice “milk” and chia seeds and they turned out great.
    I love how simple it is to make your own apple sauce, I’m used to doing that from before, in my country (Slovenia) we call it “čežana” and we ofter eat it with cooked brown beans. I like to leave it a bit chunky so I normally don’t mix the apples with hand mixer. Delicious!

    I also have one question for you guys. I never really got the difference between baking powder and baking soda… What is the difference? :)

    Thank you for your wonderful recipe post, I love your blog, keep up the good work :).


  53. Lucia
    Posted 3 Oct ’15 at 17:27 | #

    This muffins look really deliscious, I’m looking forward to doing them. But could I substitue buckwheat flour with the whole wheat one insten. Thank you so much for your georgeus recipes!

  54. Lucia
    Posted 3 Oct ’15 at 17:27 | #

    This muffins look really deliscious, I’m looking forward to doing them. But could I substitue buckwheat flour with the whole wheat one instead. Thank you so much for your georgeus recipes!

    • Posted 4 Oct ’15 at 20:49 | #

      Hi Lucia, yes you can substitute buckwheat for whole wheat if your prefer.

  55. cristina
    Posted 3 Oct ’15 at 18:50 | #

    i just made them and put all the apple sauce in the batter by mistake…and, i let them cool down and i opened one and they are pretty wet inside, is it the ingredients or did not cook them long enough?
    anyways they taste wonderful

    • Posted 4 Oct ’15 at 20:48 | #

      Hi Cristina, if you added all the apple sauce to the batter it will naturally be a bit too liquid and that is probably why they ended up being too moist inside. If you try to only add part of the apple sauce to the batter next time (and the rest at the end), I hope you will be more successful. Glad you liked them anyway!

  56. Posted 3 Oct ’15 at 20:34 | #

    I made these today together with my son and we all totally loved them. Perfect fall muffins. We will be making these again soon. Thank you!

  57. marie
    Posted 4 Oct ’15 at 21:15 | #

    The muffins are great- nutty, earthy, and not too sweet.

  58. Alice
    Posted 5 Oct ’15 at 01:04 | #

    Unfortunately I had a similar problem to Pupa… I tried the vegan version and it didn’t go well. Actually the muffins arose during baking so I put them out of the oven but their top fell down when cooling. That was already strange, and the texture was gummy-like. except the outer parts who were too much baked. I don’t know what went wrong but I may do them with eggs next time, I definitively like the combination!

  59. Babette
    Posted 5 Oct ’15 at 17:54 | #

    How many calories has one muffin?

  60. Posted 5 Oct ’15 at 20:31 | #

    I love apples and this recipe is fantastic

  61. Posted 6 Oct ’15 at 17:06 | #

    I am traveling and without a kitchen this week :( This recipe really does make me want to run home to our chilly weather and bake muffins asap, which I’ll be doing in a few days. Yum!

  62. Posted 6 Oct ’15 at 18:33 | #

    These look yummy! Also, I love the dishes you used in this post- where are they from?

  63. Verena
    Posted 7 Oct ’15 at 21:16 | #

    Hello there,

    I absolutely love your books and recipes, and I am someone who does not usually like recipe books!

    I was also inspired by your travelling with kids section in the book. I am newly pregnant and would love to go travelling with my partner during maternity leave (maybe when the baby is four months old).

    I was wondering whether you had any further tips or advice where to go with such a small child. Most people think I am crazy and I Mau well be, but I figured I might as well try!

    Thanks in advance for your help,

  64. Meg
    Posted 9 Oct ’15 at 16:41 | #

    Love the taste of these muffins but I found that mine were a bit too ‘delicate’? I followed the recipe exactly, just substituting homemade almond greek yogurt for the dairy (I’m allergic). I had planned to serve them at a brunch but I don’t think I can…but I will enjoy them all to myself:)

  65. Posted 9 Oct ’15 at 17:03 | #

    Lovely, so lovely, you guys are really great. The perfection of colors, design and, of course, amazing recipes. Lots of love from Paris. I wish you come here one day <3

  66. Mimi
    Posted 10 Oct ’15 at 19:18 | #

    Hello, thanks for this incredible recipe! Could I substitute the dates for something else healthy? Maybe bananas or more apple sauce? I wouldn’t want to exchange them for 1/2 cup of applesauce as I think that’s too much sugar for me:)

  67. Posted 12 Oct ’15 at 11:49 | #

    What a tasty recipe, sounds so delicious! And what a wonderful Video, so lovely…

    Have a wonderful day, Franzi

  68. Hanna Lucia
    Posted 12 Oct ’15 at 15:51 | #

    Hej! Jag älskar era gurkmeja/blåbärs-muffins och jag bjuder ofta våra konferensgäster på dem. Nu ska jag testa era höstiga äppelmuffins också! Men det händer att vi har nötallergiker hos oss och jag undrar om nu har testat nån nötfri variant av de båda sorterna? Tror ni att solrosfrön kan fungera istället för valnötter/mandelmjöl eller har ni något annat förslag? Kram och tack! Och tack för allt underbart ni gör

  69. Vittoria
    Posted 12 Oct ’15 at 18:52 | #

    Beautiful video and great recipe! Thank you! Unlike other commenters, I found the texture to be perfect – no one would know this was such a healthy, gluten free muffin. I used olive oil, fresh ginger and instead of cardamom I used dried cloves and nutmeg alongside the cinnamon (they were all I had at home). I found the recipe to be not sweet at all (I used one tart granny smith apple and one spartan apple, which could also be why it wasn’t that sweet). They would be perfect spread with some almond butter or butter, with some honey or jam for added sweetness. I made it entirely in the vitamix too. For anyone wanting to use their blender, I have some tips: I would put the oats in first and give it a quick 5-second whir to break up the oats first, then I would add all the other dry ingredients and mix them up. I dumped the dry mix out into the large bowl. Then, without cleaning the vitamix, I blended up the wet ingredients (including the dates and a hunk of ginger because I did not have dried ginger). I made a well in the dry ingredients and added the wet ingredients, but did not stir right away because I didn’t want to activate the baking powder/baking soda yet. Then I roughly chopped up two apples and put them in the vitamix (which I very quickly rinsed out beforehand). I pulsed it a few times to grate the apple. Then I mixed everything together. For me, the recipe made 12 good sized (medium-large) muffins and two small mini-loaves. The little dollop of apple sauce wasn’t actually that visible in my muffins, but rather it made that inside part very moist – which I think is delicious!

  70. Posted 13 Oct ’15 at 09:15 | #

    Hi GKS these are so amazing ! I ate them with salted butter and I was in heaven. I can’t believe there is no sweetener or wheat flour, yet they are sweet, moist and so sinfully good. I have to thank you so much for your blog and this recipe, it really changed my life.
    xx Cindy (From New Zealand)

  71. Posted 13 Oct ’15 at 15:34 | #

    These are DIVINE!!! The best morning muffins ever (like it even better than the blueberry & turmeric ones…)
    I used sorghum flour instead of buckwheat and without the addition of the arrowroot. They are light, soft and sweet! Everyone loves them! Thanks, guys!

  72. Posted 14 Oct ’15 at 05:25 | #

    Luise, what a beautiful stew, ‘love the addition of chopped apples – visually and texture wise :) And David, no worries, your site is loading just fine. Awesome video as well!

  73. Gigi
    Posted 15 Oct ’15 at 00:10 | #

    These are so yum–thank you for sharing! I added a drizzle of maple to the remaining unsweetened apple sauce (that went into the center) and also brushed a bit of maple on the top of the muffins in the last 5 mins of baking–so wonderful! I loved these so much that I added the link to the recipe into a wellness newsletter that I have been sending out at work weekly! I had to share the love (and the yum!). :-)

  74. Posted 17 Oct ’15 at 21:32 | #

    Ok, as promised, I made these last night. I was soooo happy with the homemade applesauce (added some cinnamon while it simmered) and the batter. I saved the food processor step by using 100g of packaged oat flour and had no problems with the substitution. However, as anticipated, filling the muffins before baking resulted in them soaking up most of the applesauce filling during baking. There were random small pockets of sauce in some muffins, but not like your pictures. I’m assuming baking at a high temp is meant to help with this, but any other suggestions to keep the filling from soaking into the batter? (fyi, I used, eggs, butter, and dairy yogurt, if that makes a difference)

  75. Mona
    Posted 18 Oct ’15 at 00:14 | #

    So inspiring! Loved the video and the muffins turned out perfectly! Thank you for all your hard work!
    Has anyone successfully frozen and defrosted them before?

  76. Cynthia
    Posted 21 Oct ’15 at 11:33 | #

    Thanck you so much for your inspiring way of cooking, your generosity…I’m grateful for” knowing” you! You inspire me, as well, to learn about changing a healthy food into a DELICIOUS healthy food to share with our loved ones, our tots…nos bouts de chou as we say In French! Love the amount of positive energy flowing throw your posts and videos!
    A question, though…what kind of household electrical,blender or so..do you use? I think I’ve recognised a Vitamix in the background :)? what’s the best efficient household to cook with?
    NB: that recipe is Heaven! Cheers from France!

    • Posted 22 Oct ’15 at 20:56 | #

      Yes, we have a Vitamix, which is one of the best blenders. But if you only choose one, I would probably pick a food processor instead, since it is even more versatile. We have a Magimix food processor.
      Best Luise

  77. Posted 24 Oct ’15 at 21:26 | #

    Hi! I just made these and they’re delicious! I used chia eggs and replaced almond flour with shredded coconut. Works very well. Thank you for sharing the recipe! Xx

  78. hannah
    Posted 28 Oct ’15 at 09:47 | #

    Looks lovely as usual! Do you think I can make this recipe as an “apple loaf”, putting all of the batter in one form instead of making many muffins? :)

  79. Conny
    Posted 12 Nov ’15 at 14:36 | #

    can I use freshly ground oat flour (from the full grain) as well?

  80. Sibylle
    Posted 12 Nov ’15 at 14:41 | #

    Hi Luise,

    I hope this hasn’t been answered already… I saw several people asked, but didn’t find a reply.

    How can I replace the almond flour? (I have a nut allergy). Someone else suggested maybe with 1/3 of original quantity coconut flour to make up for the liquid absorbing qualities of coconut flour?

    I would love to make these asap – they look delicious.

    Thank you, Sibylle

  81. Posted 17 Nov ’15 at 03:31 | #

    I absolutely love this recipe. The end result is a very moist muffin, full of flavour. I thought that the cardamon might be overpowering, but I was very wrong. The only change I had to make was the flour – I had no more buckwheat at home so I used millet flour. Delicious.

  82. Posted 21 Nov ’15 at 11:23 | #

    hi! Could you please let us know the music.? I like it!!!

  83. Floor
    Posted 27 Nov ’15 at 08:03 | #

    I have altered your lovely recipe slightely. First I have used wholewheat speltflour instead of buckwheat. I have nog used any applesauce just 2 grated apples and plant Milk instead of yoghurt. As a topping I have used whole hazel or pecan nuts. They have turned put excellent! Thanks for this great recipe I have made them in huge badges and put them in the freezer. Great as in-between snack or breakfast!

  84. Lilith
    Posted 22 Dec ’15 at 14:04 | #

    Dear David & Luise. I love this video, images, sound and text, so nicely combined.
    It is a great inspiration for me. Kind Greetings, Lilith

  85. Lilith
    Posted 22 Dec ’15 at 14:06 | #

    And yes: From whom is the song?

  86. Kat
    Posted 7 Jan ’16 at 20:09 | #

    Boy, it looks delicious! And the video is really cute :)
    What variety of apple do you use to make the apple sauce, because i imagine that the flavor, texture.. may change from one to another kind of apples.
    Thank you!

  87. Posted 13 Jan ’16 at 08:37 | #

    Look so delicious :) The video is very cute like me :D
    I will buy the ingredients right now and i will try this.
    it really helps, thank you for sharing the recipe

  88. Allison
    Posted 20 Jan ’16 at 22:03 | #

    Hi David and Luise!

    I was instantly attracted to this recipe when you first posted it, it has SO many things I love (apples, warm spices, muffins)! I’ve made it a couple times now, and while the muffins themselves have a great flavor I can’t seem to get a good rise or that applesauce pocket in the center (like in your photos). Both times the muffins turn out pretty squat and the applesauce is there but it gets squished into the muffin so it’s barely visible when you cut into them. Any suggestions? I’ve followed the recipe exactly with no substitutions, although I like to incorporate a cinnamon stick and a splash of orange flower water when making my applesauce. :)


  89. Posted 29 Feb ’16 at 00:14 | #

    David and Luise thank you for creating this recipe. My 10 year old son, Ryan recently gave up sugar (including coconut sugar) and although I never cook with cane sugar and am used to creating healthy recipes, I really needed some fresh inspiration. I stumbled across your site and am so glad I did. This was the first recipe I tried and it was such a great success. The dollop of apple sauce in the middle of the muffins is genius. I used quinoa flour instead of the buckwheat as we don’t like the taste of the latter. This worked beautifully. Looking forward to trying more recipes. Ryan is also very thankful.

  90. Dr. Snuggles
    Posted 26 Apr ’16 at 06:40 | #

    I don’t get it,
    how do I line muffin pans with muffin tins? Is this a typo or do you stack to pans on top of each other for a special baking method I am not aware of?

  91. Liga
    Posted 12 Jul ’16 at 08:58 | #

    is there other function for dates besides for sweetness? Looking at the recipes, I assume that they are not for binding as eggs are use. How would it affect the muffins if I would leave them out?

  92. Posted 20 Jul ’16 at 18:56 | #

    You know, I started to make these, with intentions of using bananas in place of the grated apple/apple sauce and fresh blueberries for the chunks of apple. And you know, I got really lazy, and stopped before combining the wet and dry ingredients! A few days later, I baked it in a loaf tin and wow! A perfect gluten free banana bread. I used 100g oat and buckwheat flour, and 75g almond blanched almond meal/flour. I used 1/2 cup brown rice syrup (omitted the dates completely), and simply substituted the apple sauce (used 2 very ripe bananas, smashed, in place of applesauce, but could even see 3 ripe bananas working here with a decrease to 1/4 cup brown rice syrup). To the 2/3 cups almond milk I used in place of yogurt, I added 2 tsp apple cider vinegar for a “yogurt”-like quality. Baked at 350F in a 9″x5″ metal loaf pan for 65 minutes, cooled for 15 minutes in pan, then took out for final cooling until slicing. Winner! Thank you for the recipe inspiration!

  93. Maja
    Posted 22 Jul ’16 at 19:36 | #

    These muffins are the tastiest ever!! I love that they are not too sweet. Just made them, turned fantastic, although had to bake the second batch for almost 30 mins as the first one didn’t quite bake, they were a bit slushy. Anyhow love your website and your recipes, thank you for sharing all of them with us :)

  94. Sara
    Posted 7 Aug ’16 at 15:06 | #

    Dear Louise and David, thank you for this super muffin recipe!
    I just baked a batch and they turned out amazing :) I didn’t have enough almonds on hand so I replaced the almond flour with ground sunflower seeds and it worked beautifully. I guess this might be a valuable option for people with nut allergy! Also, I mixed buckwheat and chestnut flour because I had both in my pantry and I was intrigued to try the apple-chestnut combo. The taste turned out to be very nice so I might even go for all chestnut flour next time (although I have the feeling it might absorb more liquid than buckwheat). I am an experimenting-enthusiast!
    Thanks for the every-day inspiration you two!

  95. Jurate
    Posted 19 Sep ’16 at 13:01 | #

    I made this into a cake! Used walnuts instead of almonds and had 1 egg :D So added some ground flax seeds and it turned out beautiful! Thank you, such a good combination :))

  96. Moninka.x
    Posted 19 Sep ’16 at 23:59 | #

    These muffins are really amazing! I followed your recipe without any changes, which is usually not my habit. I used my homemade apple sauce, put 2 eggs into the batter + 1 tbsp chia seeds mixed with 3 tbsp water, and the result was perfect ;-) Many thanks for all your fabulous recipes, photos and stories!

  97. Sharon
    Posted 11 Oct ’16 at 18:46 | #

    I made a vegan version, , but had no almond flour so used Millett flour and brown rice flour as a substitute. Added pecans in top…. they were wonderful.

  98. Dawne
    Posted 13 Nov ’16 at 19:26 | #

    I’ve been making these since the recipe was posted – they are a lunchbox staple for us. I make them as mini muffins and they are such an easy item to have as a quick snack. Once I didn’t have fresh apples and they came out great with just the applesauce. So, now I make it without the fresh apples. Easier. Today, ran out of applesauce so used 1/2 cup canned pumpkin. Really good.

  99. Posted 17 Nov ’16 at 13:04 | #

    I’ve only tried making muffins with millet so far. Buckwheat gives it a favour I don’t really like. Nonethless it loos tastie!

  100. Adrienne
    Posted 5 Dec ’16 at 18:08 | #

    Made these last night and sitting at work now trying the first muffin for breakfast – delicious! I made a couple of subs (corn starch and regular all purpose flour), but otherwise followed the recipe. I also messed up the temperature and cook time and they still turned out beautifully. Well done!

  101. Sylvie
    Posted 22 May ’17 at 03:43 | #

    i’m obssessed with muffins and made these tonight! they’re sooo good and not too sweet. love the apple sauce inside the muffins, simple but genious idea!

  102. Anouk
    Posted 13 Nov ’17 at 11:45 | #

    I just had these for breakfast, they were amazing! I made them vegan with chia seeds and coconut yoghurt and used almond pulp. I halved the amount of dates because I don’t like to eat a lot of sugar and they were still great. Thank you so much for the inspiration!

  103. Franziska
    Posted 15 Dec ’17 at 17:16 | #

    I have made these muffins now about 5 times. We are having them in addition to our smoothies as breakfast during the week on the go.
    Thank you! I hope for more muffin recipes in the future.

  104. Caroline
    Posted 8 Feb ’18 at 23:50 | #

    Hej! Jag tål inte havre. Kan jag ersätta havren med något annat mjöl?

  105. Posted 11 May ’18 at 16:56 | #

    I made these over the weekend and the turned out phenomenal. I’ll have to make them again tomorrow!

  106. Rebecca
    Posted 28 May ’18 at 09:29 | #

    These look lovely. Do you have suggestions about replacements for the oat flour. I have a very gluten intolerant hold and she can’t have oats. They are never gluten-free as they contain a form of gluten – https://www.ceres.co.nz/blog/no-oats-are-not-gluten-free-heres-why/

  107. Silvana
    Posted 18 Aug ’18 at 05:30 | #

    Il vostro sito è stupendo! Vi ADORO. Posso sostituire la farina di avena con quella di quinoa o miglio ? È i datteri con lo sciroppo d’acero? Spero mi rispondiate. Buona giornata.

  108. Caitlin
    Posted 26 Oct ’18 at 21:13 | #

    Great recipe, we don’t have muffin tins, so we altered it slight to be a skillet cake. Instead of incorporating the apples into the batter we sliced them and melted a touch of butter and brown sugar in the skillet, sliced the apples and layered them in on the bottom. Then we smoothed the batter over them. We took the dates and the applesauce and puréed them and sort of swirled them evenly onto the “top”. Baked for 20-25 minutes at 375 and flip while still warm. Exactly what we were thinking of, thanks for the base recipe! (We ate with yogurt, pomegranates and a touch of maple syrup!)

    • Caitlin
      Posted 26 Oct ’18 at 21:17 | #

      And we also threw in some huckleberries because we had them on hand and why not?!

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