Posted in Recipes

Gluten-free Vegan Buckwheat Oat Apple Muffins! A tasty breakfast!

Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!

A thing of beauty! :) Gluten-free & Vegan!
A thing of beauty! 🙂
Gluten-free & Vegan!

This morning, I made these delicious easy to make gluten-free vegan buckwheat oat brown rice apple muffins! One muffin really fills you up with deliciousness & goodness for your body! They aren’t that sweet either. I also made them vegan! 😉 Yeah! 🙂  They are great as a lovely breakfast on the go, or when you sit down with a good vegan café latte. I enjoy them with some vegan butter! 🙂 These also make an excellent food gift, just see for yourself! 🙂

An excellent Food Gift! :)
An excellent Food Gift! 🙂

Recipe: For 15 larger flower-shaped muffins


* The dry ingredients:

2 cup of buckwheat flour

1 cup of brown rice flour

1 cup of gluten-free rolled oats

1 large juicy apple, peeled, cored & cut up into smaller chunks

1 tablespoon + 1/2 tablespoon gluten-free baking powder

1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar

2/3 cup  coconut sugar

3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons.

* The wet ingredients:

2/3 cup water

1/2 cup canola oil

1 cup + 1/2 cup unsweetened soy milk


1. Preheat your fan oven to 200°C ( 400 F ) for about 10 minutes. If you don’t use a fan oven, change it.

2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it.

3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker. This is instead of eggs, works as a binder.  Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don’t want the air to be gone! 😉 I use silicon flower mats so I don’t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins! 

I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan café latte! They are very delicious! 🙂 MMM,…

Excellent with vegan butter! :)
Excellent with vegan butter! 🙂

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You can find this tasty recipe also here:


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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

53 thoughts on “Gluten-free Vegan Buckwheat Oat Apple Muffins! A tasty breakfast!

  1. Wow, now you have given us a great idea for our apples. Sophie! 🙂
    We love it! 😀
    Have a happy weekend,
    Dina, Klausbernd and the girls

  2. Hoi Sophie,
    I think they are delicious and very yumi, yumi!

  3. Any leftovers? The look delicious Sophie. 🙂 Got a few apples that are begging to be used in this recipe. Happy weekend.

  4. So so lovely to hear from you Sophie and so glad you liked the Raw Raspberry Mousse Tarts, will you be sharing it on your blog I would love to see how yours turned out compared to mine.

  5. Flower muffin mat??!! Adorable!! I’ve never seen anything like that. And I love the combo of apples and oats– sweet and healthy together. Thanks for another good recipe Sophie…

    1. Yes, Rhonda & it isn’t that sweet either with the coconut sugar in here!

      They are so good for breakfast! x

  6. I need to make these!! I love the combination of buckwheat and brown rice flours used here… I think they produce the best gluten free baking results! These look so yummy Sophie… I’m just juicing today so I’m extra hungry for these!!

  7. Mmmm beautiful looking muffins! I would totally make this version with savory ingredients – leeks, onions, ‘cheeze’ and bacon bits. Mmmm!

  8. Those are awesome, Sophie. Tasty for sure, but I also love your baking pans. You have the funnest pans, glasses, straws, placemats, etc.

  9. This is a recipe after my own heart! Full of nutrition and ever so tasty. I really need to get my hands on some coconut sugar and start experimenting with it!

    1. yes & these muffins really fill you up & are not so sweet either! 🙂 xxx
      I buy mine in my local organic bio-planet shop!

  10. They are beautiful for sure! If I could I would eat a muffin every day. Maybe I could since these are gluten free …

  11. Your flower muffins are so pretty. What a great muffin-pan. I must look out for one. I haven’t tried vegan butter – must give that a go. And yes, these would make a wonderful breakfast xx

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