Apple Chai Spice Muffins

- buckwheat flour - rice flour - almond flour - spices - baking powder - rapadura sugar

- eggs - olive oil - vanilla extract - coconut milk - apples

Dry

Wet

Ingredients

Combine flour, spices and sugar.

1

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

2

Add the eggs, milk, olive oil and vanilla extract into a medium bowl and whisk to combine.

Make muffin batter

3

Make a well in the dry ingredients. Pour the egg mixture into the well along with the grated apple. Mix together until just combined.

Bake

4

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

5

Cool the muffins for 5 minutes in the tin before transferring to a wire rack to cool to room temperature.

Storage

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.