Buckwheat Muffins Recipe
These delicious buckwheat muffins are easy to make and freeze well. These nutritious gluten-free, vegan muffins are perfect for a make-ahead breakfast or snack.
Servings: 12
Calories: 207kcal
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 3 large ripe bananas
- 2 cups buckwheat flour
- 1 cup coconut milk
- 1/3 cup coconut oil (melted)
- 1/3 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
- Add the coconut milk, cocoa powder, maple syrup, vanilla extract, salt, and apple cider vinegar and mix well.
- Add the coconut oil and mix well (be sure to mix immediately after adding the coconut oil or it might solidify).
- Add the buckwheat flour and baking soda and mix once more.
- Divide the batter evenly into a 12 cup muffin pan with paper liners (or alternatively you can omit the paper liners and grease the pan with some coconut oil).
- Bake for 35 minutes at 350 degrees Fahrenheit.
- Let cool before serving.
Notes
- Store these muffins in an airtight container for up to five days or freeze them for up to three months.
- Optional additions include 1/2 cup each of chopped nuts or dairy-free dark chocolate chips.
Nutrition
Serving: 1Muffin | Calories: 207kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Sodium: 146mg | Potassium: 314mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg