Resist the lure of cider donuts and enjoy these amazing muffins instead. Go all out with a raw cashew frosting and call them cupcakes if you want.
Either way, avoid the trappings of flour, sugar and nasty oils in the seductive baked goods that coo to you from every corner.
1 cup almond flour
1 cup rolled (gluten free) oats
2/3 cup buckwheat flour
2 tbsp potato starch
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp allspice
1/4 tsp nutmeg
1 tsp cardamom
1/2 tsp ground ginger
1/2 tsp sea salt
2/3 cup plain yogurt
1/3 cup melted butter or coconut oil
10 pitted dates
3 large eggs
1/3 cup applesauce
1/4 cup applesauce
2 grated apples
cinnamon to taste
Combine the dry ingredients in a blender (or food processor) and blend until oats are coarsely ground, then transfer to a large bowl.
After you have transferred the dry ingredients to a bowl, combine the wet ingredients in the blender a blend until smooth.
Pour this mixture into the dry ingredients and stir until combined thoroughly.
Grate 2 (peeled and cored) apples and add to the batter.
Line a muffin tin with papers and heat the oven to 400 degrees.
Fill the muffin cups halfway, then add a spoonful of applesauce to the center of each and cover with additional batter.
Dust with cinnamon to taste and bake for 20 minutes.
TO MAKE THEM EXTRA SPECIAL, CALL THEM CUPCAKES AND TOP WITH
CASHEW CREAM FROSTING
1 cup raw cashews, soaked for 3 hours
2 tablespoons coconut oil
2 tablespoons raw honey
1 teaspoon vanilla extract or 1/2 vanilla powder
1 teaspoon fresh lemon juice
¼ teaspoon sea salt
2+ tablespoons water, as needed for blending
Combine all ingredients except the water in a blender. Blend until smooth and creamy, adding water a little at a time for the right consistency.
Transfer to a bowl and chill in the freezer for at least an hour to thicken. The longer it chills, the thicker it will get. Frost chilled muffins, ahem, cupcakes, and add a dash of cinnamon for extra flourish!