3-Ingredient Gluten-Free Apple Buckwheat Muffins You Crave

Name: 3-Ingredient Gluten-Free Apple Buckwheat Muffins You Crave
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup buckwheat flour; 1/2 cup almond flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp salt; 1/3 cup maple syrup; 1/4 cup coconut oil, melted; 2 eggs; 1 tsp vanilla extract; 1 medium apple, grated

By:

Christina R. Jones

June 2, 2025

Apple Buckwheat Muffins (Gluten-Free, Dairy-Free)

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Oh my gosh, you have to try these apple buckwheat muffins! I was craving something cozy and wholesome one rainy morning, and these little beauties saved the day. They’re gluten-free, dairy-free, and so easy to whip up – seriously, you probably have most of the ingredients in your pantry right now. The buckwheat gives them this amazing earthy depth, while the grated apple keeps them perfectly moist. My kids gobbled them up before I could even take proper photos (hence the slightly lopsided muffin in these pictures!). Trust me, these muffins will become your new go-to breakfast or snack – they’re that good.

Apple Buckwheat Muffins (Gluten-Free, Dairy-Free) - detail 1

Why You’ll Love These Apple Buckwheat Muffins

Let me tell you why these muffins will become your new breakfast obsession:

So darn easy – Throw everything together in 10 minutes flat (perfect for rushed mornings)
Naturally gluten-free & dairy-free – No weird substitutes, just wholesome ingredients that actually taste amazing
That perfect texture – Moist from the apple, with just the right chew from the buckwheat (no cardboard-like GF muffins here!)
Not too sweet – The maple syrup lets the apple and buckwheat flavors shine through
Freezer-friendly – I always double the batch because they disappear so fast

Seriously, these muffins check ALL the boxes – healthy enough to feel good about, delicious enough that you’ll sneak seconds.

Ingredients for Apple Buckwheat Muffins

Here’s what you’ll need to make these wholesome muffins come together – I promise it’s all simple stuff:

1 cup buckwheat flour – the star that gives these muffins their rich, nutty flavor
½ cup almond flour – adds protein and helps with that perfect tender crumb
1 tsp baking powder + ½ tsp baking soda – our rising dream team
½ tsp cinnamon + ¼ tsp salt – just enough spice to make the apples pop
⅓ cup maple syrup – my favorite natural sweetener (the real stuff, please!)
¼ cup coconut oil, melted – gives moisture without dairy
2 eggs – for structure and that lovely golden color
1 tsp vanilla extract – because everything’s better with vanilla
1 medium apple, grated – I use whatever’s in my fruit bowl (skin on for extra fiber!)

See? Nothing fancy – just honest ingredients that work magic together.

Make Apple Make Apple Buckwheat Muffins

Okay, let’s get baking! These muffins come together so quickly – you’ll be pulling them out of the oven before the coffee finishes brewing. Here’s exactly how I make them (with all my little tricks sprinkled in):

Step 1: Preheat and Prepare

First things first – crank that oven to 350°F (175°C). While it’s heating up, line your muffin tin with paper liners or give it a quick grease. I like using liners because they make cleanup a breeze!

Step 2: Mix Dry Ingredients

Grab a big bowl and whisk together the buckwheat flour, almond flour, baking powder, baking soda, cinnamon, and salt. Pro tip: Make sure to break up any lumps in the buckwheat flour – it tends to clump more than regular flour.

Step 3: Whisk Wet Ingredients

In another bowl, whisk together the maple syrup, melted coconut oil, eggs, and vanilla until smooth. The coconut oil might try to solidify when it hits cold ingredients – don’t panic! Just keep whisking and it’ll incorporate beautifully.

Step 4: Combine and Bake

Now the fun part! Pour the wet ingredients into the dry ingredients and stir just until combined – lumps are totally fine here. Gently fold in the grated apple (juice and all!). Divide the batter evenly among the muffin cups – they should be about ¾ full. Bake for 18-20 minutes until golden and a toothpick comes out clean pan for pan for pan for pan for 5 minutes before transferring to a rack. Try not to eat them all at once!

Tips for Perfect Apple Buckwheat Muffins

After making these muffins more times than I can count, here are my foolproof secrets for muffin perfection:

Don’t overmix! Stir just until combined – lumpy batter makes the fluffiest muffins
Use fresh apple – Grating it right before mixing keeps the muffins wonderfully moist
Check your oven temp – Buckwheat can dry out fast, so an oven thermometer helps
Let them rest – These taste even better after cooling completely (if you can wait!)

Follow these simple tricks, and you’ll get bakery-worthy muffins every single time.

Ingredient Substitutions for Apple Buckwheat Muffins

Life happens, and sometimes you need to swap ingredients – no worries! Here are my tried-and-true substitutions that still give you amazing muffins:

For almond flour: Use oat flour (gluten-free certified if needed) or sunflower seed flour for a nut-free version. The texture changes slightly, but they’re still delicious!
For maple syrup: Honey works beautifully, or date syrup if you want deeper flavor notes. Just keep it liquid – granulated sugars change the moisture balance.
For coconut oil: Melted butter works if dairy isn’t an issue, or avocado oil for a neutral taste. I’ve even used applesauce in a pinch (use ⅓ cup instead of ¼ cup oil).
For eggs: Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work surprisingly well here!

The beauty of this recipe? It’s wonderfully adaptable – play around and make it yours!

Storing and Reheating Apple Buckwheat Muffins

These muffins stay fresh in an airtight container at room temperature for about 3 days – if they last that long! For longer storage, pop them in the freezer (they keep beautifully for 2 months). To reheat, just microwave for 15 seconds or toast lightly – they’ll taste freshly baked all over again.

Nutritional Information for Apple Buckwheat Muffins

Here’s the nutritional breakdown per muffin (based on 12 servings):

145 calories – perfect for a satisfying snack
7g fat (4g saturated) – hello, coconut oil goodness
18g carbs with 2g fiber – that apple works hard!
3g protein – thanks to those eggs and almond flour

Remember, these numbers can vary slightly depending on your exact ingredients and apple size. But one thing’s certain – these muffins pack way more nutrition than your average bakery treat!

Frequently Asked Questions About Apple Buckwheat Muffins

I get questions about these muffins all the time – here’s everything you need to know to make them perfectly every time!

Can I Make These Muffins Nut-Free?

Absolutely! Just swap the almond flour for oat flour (make sure it’s certified gluten-free if needed). I’ve also had great results with sunflower seed flour – they all work beautifully!

How Do I Know When the Muffins Are Done?

Easy-peasy – stick a toothpick in the center. If it comes out clean (maybe with a crumb or two), they’re ready! The tops should spring back when lightly pressed too.

Can I Use Another Fruit Instead of Apple?

Oh yes! Ripe pears work wonderfully, or try folding in ½ cup of fresh blueberries or raspberries. The baking time stays about the same – just watch for doneness.

Share Your Apple Buckwheat Muffins Experience

Did you make these muffins? I’d love to hear how they turned out! Drop me a comment below – tell me what tweaks you tried or how your family reacted. Nothing makes me happier than knowing these muffins are bringing joy to other kitchens. Happy baking, friends!