- buckwheat flour - rice flour - almond flour - spices - baking powder - rapadura sugar
- eggs - olive oil - vanilla extract - coconut milk - apples
Combine flour, spices and sugar.
Sieve the buckwheat flour, rice flour, spices and baking powder into a large mixing bowl. Add the rapadura sugar and almond flour and whisk to combine.
Mix wet ingredients
Add the eggs, milk, olive oil and vanilla extract into a medium bowl and whisk to combine.
Make muffin batter
Make a well in the dry ingredients. Pour the egg mixture into the well along with the grated apple. Mix together until just combined.
Spoon the muffin batter into all twelve muffin moulds. Top each muffin with a thin slice of apple and then place into the oven to bake for 20-25 minutes
Cool the muffins for 5 minutes in the tin before transferring to a wire rack to cool to room temperature.
Once the muffins have cooled completely, transfer to an airtight container. Keep on the counter top for 1-2 days before placing in the fridge.