Snack Time: Healthy Fresh Apple Buckwheat Muffins

Sometimes when I look for recipes that I want to make with my toddler, I tend to shy away when I see one with large amounts of ingredients.  Recently, I was trying to find a healthy snack featuring apples to test out.  After searching for awhile, I became inspired by a recipe for apple buckwheat muffins that I found on a vegetarian blog called Green Kitchen Stories.  When I first took a look, I have to admit that I was a bit intimidated by the fact that there were 15 ingredients and I would also have to make some adjustments to suit our palates.  Also, since I know that the attention span of a toddler can be short, I wasn’t sure that this was something that we would be able to complete together.  However, after looking it over, this apple buckwheat muffin recipe looked so delicious that I had to make an attempt at it.  After all, teaching your child to cook and bake is not just about the final product, its about making some great memories along the way.  Sometimes the best part of baking with my son is watching him make a complete mess with the ingredients and doing it with a huge smile on his face.  In the end, I’m glad we attempted this recipe.  These apple buckwheat muffins were fantastic.  They had great texture, were moist and were bursting with apple flavor.  Even with all of the ingredients, the muffins were easy to mix up with the food processor and took only 15 minutes to bake.  As I always try to do when making recipes with my little kitchen helper, pre-measuring the ingredients was the key technique to our success.  Since he knows most of the ingredients, I was able tell him which item to add to the food processor and he did the rest.

Do you have a favorite healthy after school snack? Leave a comment below 


Products Used:

Cuisinart 14 Cup Food Processor

6 Cup Muffin Tin

GIR Mini Spatula in Red

60z Ramekins (for Pouring ingredients)

Le Creuset Silicone Mini Cups (for pouring Ingredients)

Glass Mixing Bowl


Healthy Apple Buckwheat Muffins

Prep Time: 25 mins
Cook Time: 15 mins
Yields: 6


  • 1/3 Cup - Whole Wheat Flour
  • 1/2 Cup - Rolled Oats
  • 1/3 Cup - Buckwheat Flour
  • 1 Tablespoon - Cornstarch
  • 3/4 Teaspoon - Baking Powder
  • 1/4 Teaspoon - Baking Soda
  • 1/2 Teaspoon - Cinnamon
  • 1/4 Teaspoon - Ground Ginger
  • 1/4 Teaspoon - Sea Salt
  • 1/3 Cup - Plain unsweetened yogurt
  • 2 Tablespoons + 2 Teaspoons - Olive Oil
  • 5 Fresh Soft Dates, Pitted and Mashed
  • 1 Egg
  • 1/3 Cup - Apple Sauce (unsweetened) + 6 tsp for each muffin
  • 2 - Apples ( 1 peeled and finely shredded) (1/4 of second apple cut into fine slices for top of muffins)


  1. Preheat oven to 400 degrees and grease a muffin tin. Set aside
  2. In a food processor, mix the dry ingredients: whole wheat flour, rolled oats, buckwheat flour, cornstarch, baking powder, baking soda, cinnamon, ginger and sea salt
  3. Once mixed, pour the dry ingredients into a bowl
  4. Now add the egg, yogurt, olive oil, dates, and apple sauce. Mix until smooth and transfer to the dry ingredients. Mix until combined
  5. Divide the batter into the 6 muffin tins. Fill half way and add 1 tsp of applesauce into each cup. Cover with the remaining batter
  6. Finely slice apple to decorate the top of each muffin. Dust with cinnamon
  7. Bake at 400 degrees for 15 minutes. Allow to cool slightly before transferring onto a cooling rack.

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