Apple buckwheat muffins

12 muffins:

1 cup almond flour
1 cup rolled oats
2/3 cup buckwheat flour
2 tbsp arrowroot
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground ginger
½ tsp sea salt

Wet ingredients
2/3 cup yogurt
1/3 cup coconut oil, butter or olive oil
12 fresh soft dates, pitted
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)
1/2 cup apple sauce, unsweetened
3 organic apples

Preheat the oven to 200°C. Grease a muffin pan.

Add all the dry ingredients to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl.

Add eggs, yogurt, coconut oil, dates and 1/3 cup of the apple sauce (save the rest for later) to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients. Grate two of the apples and add them to the batter.

Divide the batter into the muffin tins, filling them only half way up. Drop a heaping teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter. Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly. Dust with cinnamon.

Bake for about 20 minutes. Let cool for a bit before taking them out of their tins and they will release easier.