These gluten-free buckwheat muffins are a delightful and healthy treat, perfect for breakfast or a snack.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the ground flax seeds, buckwheat flour, baking powder, salt, and cinnamon.
Mixing the dry ingredients thoroughly ensures an even distribution of leavening agents.
In another bowl, beat the egg lightly, then mix in the grated apple, melted coconut oil, and honey.
Ensure the coconut oil is not too hot to prevent cooking the egg.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chopped walnuts gently.
Folding prevents breaking the nuts and keeps the batter airy.
Spoon the batter evenly into a greased muffin pan, filling 8 sections.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
Cooling on a rack prevents sogginess.
For the spread, mix the solid coconut oil with honey until smooth.
Chill the coconut oil briefly if it's too soft.
Serve the muffins warm with the honey coconut spread.
Warm muffins enhance the flavor of the spread.
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