Buckwheat Apple Muffins

by Jen on October 15, 2012

Once in a while, I like making gluten-free goodies because they usually have more layers of flavour than regular wheat products. Likewise, they tend to have a better nutritional profile since you are mixing several flours together in gluten-free baking (it’s never just one type for this kind of work!).

I created this muffin for my persistent 2-year-old when she begged me to include apples in my next baking project. I immediately thought, “gluten-free,” sneaky mommy that I am! Hence, the birth of buckwheat apple muffins, inspired by the flavours of the Normandy and Brittany regions of northern France. Note that buckwheat is actually wheat-free!

However, I was a little nervous at first, because although I have served my kids gluten-free foods before, each new flavour and texture I introduce always runs the risk of getting rejected. If rejected, we’ll be left with a molehill of muffins at home . Then, I will have to badger my husband into disposing the muffins off to his co-workers, like it or not. Or worse, I will have to eat the whole batch myself – never a good idea when trying to lose some pounds!

So, the verdict on this one is split. My 2-year-old devoured them, but my 5-year-old girl totally ignored!

My 9-month-old, who is learning to gum his food, thoroughly enjoyed the texture (hopefully, the taste as well) of this surprisingly soft muffin! I was in awe of how light and melt-in-your-mouth the crumb turned out – it’s even soft enough for my infant to eat!

5.0 from 5 reviews
Buckwheat Apple Muffins (Gluten-Free)
Recipe Type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 12 muffins
A gluten-free muffin recipe inspired by the flavours of Normandy and Brittany regions of France.
  • 2 large eggs
  • ½ cup (115 g) regular white sugar
  • 5 tablespoons (75 ml) unsalted butter, melted (if you can, try using butter from Brittany region in France)
  • 1 tablespoon Calvados*
  • ½ teaspoon pure vanilla extract
  • ½ cup (60 g) buckwheat flour
  • ¾ cup (90 g) gluten-free all-purpose flour**
  • a pinch of sea salt
  • 1 teaspoon (4 g) xanthan gum
  • 1 teaspoon (3 g) baking powder
  • ½ teaspoon (3 g) baking soda
  • scant 1 cup (165 g) grated apples, peeled and cored
  1. Preheat oven to 350 F (180 C). Line a regular muffin pan with paper liners or use silicone molds.
  2. In the bowl of an electric mixer, beat the eggs and sugar until frothy and light in colour, and has doubled in volume, about 5 minutes.
  3. Add the melted butter, Calvados, vanilla and mix well.
  4. In another bowl, combine the buckwheat and gluten-free flours, salt, xanthan gum, baking powder, and baking soda.
  5. Add the dry ingredients to the liquid batter, and using a spatula, mix until just combined. Do not overmix.
  6. Stir in grated apples.
  7. Divide muffin batter among cases, about ¾ full (these muffins will not rise too much).
  8. Bake for 20 minutes or until a tester inserted comes out clean. Remove from oven and invert to a rack to cool. Can be stored in an airtight container for up to 5 days.
* Calvados is an apple brandy from Lower Normandy in France. If you cannot find Calvados, substitute with apple rum or apple cider. **I used Bob's Red Mill gluten-free all-purpose flour. Their website indicates that it contains: garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour.

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{ 22 comments… read them below or add one }

Laura (Tutti Dolci) October 16, 2012 at 1:14 am

Beautiful muffins, Jen! I haven’t baked with buckwheat but I love the idea – it sounds just perfect with apples!


Suzanne October 16, 2012 at 1:30 am

I like buckwheat but haven’t baked with it either. Sounds delicious though in a muffin with apples and spices. Your photos are so good and I do love the one of your baby eating the muffin :)


Choc Chip Uru October 16, 2012 at 5:48 am

Healthier and more delicious than most muffins :D

Choc Chip Uru


amy @ fearless homemaker October 16, 2012 at 8:53 am

These sound lovely + I love that they’re gluten-free as an added perk. I’d love one of these with my afternoon tea!


Valerie October 16, 2012 at 9:06 am

I like the robust, almost hearty-like flavor that buckwheat gives waffles and pancakes, but I’ve yet to use it in other sweet treats. That may change very soon! These muffins look irresistible, from their bespeckled texture to the bits of apple peeping through. And I love the fact that they’re soft and airy. Such a clever way to sneak in those apples. :D


Patty October 16, 2012 at 1:27 pm

Love <3 apples in muffins! I have to pick up some buckwheat flour…. wonderful healthy muffin recipe that I'm sure my 'littles' would adore;-) Beautiful photos Jen;-)


Suzanne Perazzini October 16, 2012 at 4:36 pm

I often make gluten-free cakes and find there are some brilliant blogs dedicated to gluten-free with amazing recipes. Like your recipe, gluten-free has come a long way in the last few years.


mjskit October 16, 2012 at 4:51 pm

What tasty looking muffins! Look like you have an official muffin tester that likes them. :)


Phenomenal Mama October 16, 2012 at 8:41 pm

Kids usually develop a taste for certain food when they are introduced to it early on. So you are on the right track with kids n2 and 3. Don’t you worry T will soon develop an acquired taste for gluten-free if you serve it enough enough, even if you don’t force her.


Erin @ Dinners, Dishes and Desserts October 16, 2012 at 9:14 pm

I think the muffins sound wonderful. I need to use buckwheat more often!


Kiran @ KiranTarun.com October 16, 2012 at 11:13 pm

I love this version of muffins with the addition of buckwheat. Bet it tastes nutty deliciousness!


Nami | Just One Cookbook October 17, 2012 at 1:21 am

Very healthy muffins! I remembered I learned buckwheat is gluten free. When I think of buckwheat soba noodle only comes to my mind…. I’m such a boring uncreative cook! How wonderful that 2 out of 3 kids enjoyed these goodies! ;)


Raymund October 17, 2012 at 5:41 am

Looks very light and tasty


Lisa {AuthenticSuburbanGourmet} October 17, 2012 at 9:22 pm

What a lovely muffin! I don’t usually cook gluten free but this recipe looks simple and tasty. Stunning photos and delish muffins! Pinning now.


joey @ 80 Breakfasts October 17, 2012 at 11:05 pm

They sound lovely Jen! I’ve been wanting to experiment with different flours as well…I don’t have any special health requirements but I’m very interested in the different flavors!


Marina {YummyMummyKitchen.com} October 18, 2012 at 1:29 am

oooh these sound so great. I don’t know why I don’t ever use buckwheat! Thanks for the inspiration!


Jen @ Savory Simple October 18, 2012 at 8:38 am

I love cooking gluten free as well! Wonderful muffins!


Heather October 18, 2012 at 6:13 pm

YUM! These Gluten Free muffins look so tasty – loving your styling too :)


Cass @foodmyfriend October 19, 2012 at 12:30 am

They don’t look gluten free. The crumb texture looks perfect. Well done!


Sandra's Easy Cooking October 19, 2012 at 11:19 am

I wonder if my kids would like it! I like buckwheat actually, and made homemade pasta using it..the taste is def. different but I liked it. Got to make this, just pinned…Looks GREAT!!!!!


Jill December 29, 2012 at 7:22 am

These look fabulous and I definitely want to try them. I was wondering what I can use for a substitute for
xanthan gum. I dont have any and in fact I am not even sure what it is…can anyone help me on this one.



Jen December 29, 2012 at 3:34 pm

You can use guar gum to substitute for xanthan gum – they are both vegan and gluten-free products. Xanthan and guar gums are used in gluten-free baking, since GF flours tend to lack the elastic protein (gluten) that characterizes wheat flours. They are used to bind the flours more effectively, so that your baked goodies do not fall apart, as it tends to in GF baking. It is an essential, so try not to skip this ingredient. They can usually be found in the health food section (baking) of regular supermarkets, specialty stores like Whole Foods, and even health stores that sell supplements and vegan provisions. Hope this helps!


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