Buckwheat muffins with dates and almonds

Ingredients:

Dry ingredients:

• 100 g almond flour
• 100 grams of rolled oats
• 75 g buckwheat flour
• 2 tablespoons potato starch
• 1.5 tsp baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon cardamom
• 1/2 tsp ground ginger
• 1/2 teaspoon sea salt

Wet Ingredients:

• 160 ml plain unsweetened yogurt
• 80 ml coconut, butter or olive oil
• 10 fresh soft dates, pitted and pureed
• 3 large eggs (or 3 tablespoons chia seeds mixed with 9 tablespoons water)
• 120 ml apple sauce (recipe follows)
• 3 apples for decoration

Preparation:

1. Preheat oven to 200°C.
   
   Grease a muffin tin with butter or vegetable oil, or line it with paper liners. Add all dry ingredients to a food processor or blender and blend on high speed until the oats turn into flour and all ingredients are combined. Transfer to a large bowl.
   
   Add the eggs, yogurt, coconut oil, dates, and 80 ml of applesauce (reserve some for later) to a food processor or blender and process until smooth, then add to the bowl with the dry ingredients. Grate two apples and add them to the batter.
2. Divide the batter among the muffin cups, filling them halfway. Place a teaspoon of applesauce in the center of each muffin, then top with the remaining batter. Finely chop the remaining apple, brush it with butter, and place one or more slices on top of each muffin, pressing them lightly. Sprinkle with cinnamon. Bake for 18-20 minutes. Let them cool slightly before removing them from their pans—this will make them easier to remove.
   
   
   Dessert recipe chocolate muffin with white chocolate icing.
   
   
   

   Applesauce

   
   Applesauce You can always find time to prepare this natural sweetener, and if you choose sweet apple varieties (Fuji, Golden Delicious), you won't need to add sugar. If you're aiming for healthy cooking, it won't be necessary. You can make more sauce and eat it as a dessert for breakfast with buttermilk or yogurt.
   
   

   Ingredients:

   • 1/2 kg of apples
     
   • 60 ml of water
     
   • 1 teaspoon lemon juice
     
   
   

   Preparation:

   Peel the apples, cut them into 1 cm pieces, and add them to a medium saucepan with water. Place over medium heat. Bring to a boil, then reduce the heat slightly. Let simmer for 20-25 minutes. Use a hand blender to puree the mixture. Add lemon juice and stir to preserve the apples' color. Store in airtight glass jars in the refrigerator for up to a week or in special plastic containers in the freezer.