Healthy Buckwheat - Sugar, Dairy, Wheat Free Muffins

READY IN: 35mins
YIELD: 8 muffins




  • Mix the first 5 dry ingredients together in a bowl.
  • In a separate bowl with a fork gently beat the egg. Add the milk, apples, and coconut oil.
  • Stir to moisten the wet ingredients into the dry. Do not over mix.
  • Stir in the nuts. Spoon batter into lightly greased muffin pan, divide into of the 12 sections. Don't worry about filling the other 4 sections just leave empty.
  • Bake at 350°F, for about 25 minutes or until done. Use a toothpick to test.
  • When done, remove the muffins from the pan and put on a rack for 10 minutes then serve.
  • While muffins are baking mix the coconut oil with the honey (you can use any honey you like). Coconut oil should be solid not melted, if your room is warm the coconut oil will not be solid. Put in the freezer or refrigerator for just a few minutes to create a solid oil if needed.
  • Serve this tasty spread with warm muffins.
  • Note: I use organic Extra Virgin Coconut oil that does not contain hexane for the most health benefits.
  • WARNING! Honey is not for babies!
  • Infants up to one year of age should not be fed raw honey.