A health-aware muffin that still tastes good, especially if spread with nut butter.
1 tbsp chia seeds soaked in 3 tbsp water (soak for 15 minutes or longer)
Preheat your oven to 180'C (375'F) and prepare a 12-pan muffin tray.
Combine the buckwheat flour, quinoa flakes (or oats), cinnamon, guar gum and baking powder in a large bowl.
Add the rice malt syrup, vanilla, chia seeds in water, oil, apple sauce and non-dairy milk to the dry mix, and stir well to combine. Add the grated apple and zucchini and stir to fully incorporate.