It’s Fri-yaaaaaay friends! And as much as I’d love to share something like cheese fries with you, I’m going to give you these healthy apple and oat buckwheat muffins instead. These are the muffins I’ve been eating for a post-workout treat for the past two weeks!
I have 2 months to go until the Toronto Marathon. My long runs are getting up there in distance and I’m really finding the foods I choose to eat are affecting my overall performance and mood. When I eat a lot of chocolate one day, it’s tough to get up early in the morning the next day and train. And when I eat a light dinner filled with vegetables? Well, I feel AMAZING the next day!
So I guess I am what I eat. And today I am ok with being a buckwheat muffin. Please don’t write that on my tombstone.
These muffins are incredibly moist and tasty. The base itself is adapted lightly from Green Kitchen Stories. It’s gluten free and made with buckwheat flour, almond flour, rolled oats and a bit of cornstarch. It’s kept sweet with apple sauce and maple syrup and is made with Greek yogurt for a punch of protein (and added moisture)!
These are so, so satisfying and the perfect snack for after a hike of workout.
This weekend I have a lot of running around to do (including getting my hair done, which often takes 3 hours!) so I’ll be bringing one of these bad boys with me each morning to keep me satisfied until lunch.
Wishing you all a fabulous weekend as well, whatever you do!
- 1 cup almond flour
- 1 cup rolled oats
- 2/3 cup buckwheat flour
- 2 tbsp cornstarch
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 2/3 cup plain Greek yogurt
- 1/3 cup vegetable oil
- 1/3 cup pure maple syrup
- 3 large eggs
- 1/4 cup + 2 tbsp unsweetened apple sauce, divided
- 3 small apples*, divided
- Preheat the oven to 400 degrees F. Grease and flour a muffin tin or line it with cupcake liners.
- Add the almond flour, rolled oats, buckwheat flour, cornstarch, baking powder, baking soda, cinnamon, cardamom, ginger and salt to a high-speed blender (or food processor) and blend on high speed until the oats turn into a coarse flour and all ingredients are mixed.
- In a medium bowl, whisk together the Greek yogurt, vegetable oil, maple syrup, eggs, and 1/4 cup of apple sauce.
- Add the dry ingredients to the wet ingredients and stir until just combined, making sure not to overmix. Grate two of the apples (leaving the skin on is fine) and fold them into the batter.
- Divide the batter in your muffin pan, filling them only half way up. Drop a teaspoon of apple sauce in the middle of each muffin and then cover with some more batter to fill the muffin cups. Slice the remaining apple thinly and place one or two slices on top of each muffin, pressing them down slightly (you might have leftover apple. Just save it for later)!
- Bake for about 18-20 minutes. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.
Recipe adapted from Green Kitchen Stories
*In this recipe I used granny smith apples, but other great baking apples include: empire, gala, braeburn, honeycrisp, pink lady, cortland, or fuji.
These freeze wonderfully for several months in a freezer bag.