Buckwheat Apple Spice Muffins

Buckwheat Apple Spice Muffins

These muffins are a favorite back-to-school treat here at Sarah Wragge Wellness — with no added sugar and loaded with veggies, minerals, and healthy fats to keep our kids fueled and focused throughout the day. We love serving them up for a quick breakfast with a side of eggs for extra protein or as a healthy, filling treat in one of the divided container compartments for lunch.

Buckwheat Apple Spice Muffins



5 Medjool dates, pitted and chopped

1/2 cup organic, unsweetened applesauce

1/4 cup coconut or whole milk yogurt

1/2 cup peanut, almond, or sunflower seed butter

1 egg

1 teaspoon vanilla extract

2 cups loosely packed baby spinach leaves

1 cup buckwheat or organic oat flour

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice or nutmeg

1/2 teaspoon salt


  • Preheat oven to 350 degrees and line a muffin tin with parchment baking cups (or grease well).

  • Soak dates in hot water for 5-minutes to soften, drain excess liquid.

  • Add dates, applesauce, yogurt, nut butter, egg, vanilla extract, and spinach to a high speed blender or food processor. Blend on high until the mixture comes together and the dates/spinach are broken down.

  • Add remaining ingredients and blend until well combined.

  • Divide mixture into prepared muffin tin and bake until a toothpick comes out clean - 20-25 minutes.

  • Store muffins in sealed container in the fridge for up to 5 days or freeze well wrapped for up to 3 months.

Recipe developed for SWW® by Erin Parekh