Buckwheat Muffins (Vegan)
These vegan buckwheat muffins are gluten free and lightly sweetened with maple syrup. They're easy to make and freeze well. These nutritious buckwheat flour muffins are perfect for a make ahead breakfast or snack.
- 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
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.
Store these vegan buckwheat muffins in an airtight container for up to five days or freeze them for up to six months.
Optional additions include 1/2 cup each of chopped nuts or dairy-free dark chocolate chips.
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