Healthy, hearty and super simple – These buckwheat muffins need to be in your recipe book! They are incredibly tasty and a delicious way to get a healthy dose of flax seeds into your diet.
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Mid-day snack attacks don’t stand a chance when you have these muffins within reach! Honest to goodness, they are the best buckwheat muffins you’ll ever make and eat – they’re tender, filled with sweet apples and have the perfect glaze topping to take them over the top.
And since the recipe only needs a spoon or whisk to stir (no mixer required!) it’s an easy way to get a yummy snack on the table quickly.
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Why this recipe is the Best!
If buckwheat flour is a new flour to you, head over to this guide to gluten free flours to read a little more about it. But anything made with buckwheat flour makes for a wholesome baked good. Besides that, this recipe is also:
- Easy to mix with just a spoon or whisk
- Convenient – instead of typical convenience food, you can have homemade muffins!
- Allergy friendly – the recipe is free from gluten, dairy, nuts and soy
- Quick to bake
Pro tips
For the best textured muffins, keep these tips in mind:
- The batter will be thin – but that’s ok. Don’t add additional flour to it to thicken it up. The muffins will bake beautifully.
- I recommend using Bouchard Farms light buckwheat flour in the recipe.
- Weigh the flour with a kitchen scale such as this one!
How to make this recipe
The ingredients
Bring all the ingredients to room temperature so everything mixes together completely. Cold ingredients don’t mix well, so warm up that cold egg and almond milk.
Tip: If you want to quickly warm ingredients, use the microwave. Simply microwave the milk for about 30 seconds. Then microwave a half cup of water for 30 seconds and drop the egg in. The warmth of the water will warm up the cold egg.
And be sure to weigh the flour and flax seeds for the most accurate measurements. One cup of buckwheat flour may not be the same weight as what’s used in the recipe – which can really alter the results!
Mixing
Use a large bowl and add the flax seeds, buckwheat flour, baking powder, salt, cinnamon and nutmeg. Mix everything together with a spoon.
In a medium bowl, add the egg, milk, vanilla, sugars and oil. Stir together.
All at once, add the liquid ingredients to the large bowl with the dry ingredients. Stir until everything is completely mixed. Then stir in the grated apples.
Rest time for the batter
I get a lot of questions about the ‘rest time’ for gluten free batter. But basically after the batter is fully mixed, this 30 minute period of time gives the batter time to absorb the ingredients (liquid hydrates the flours) which will result in lighter textured and higher rising baked goods.
Portion the muffins
The batter for these buckwheat muffins will be very thin. The easiest way to portion the muffin cups is to use a measuring cup to pour the batter in. You’ll only fill 10 cups and each cup should be about 2/3 full.
Baking
Bake the muffins at 350 F for about 20 minutes (between 17-22 minutes, so 20 minutes is average). They will need to cool on a wire rack before adding the glaze.
Add the glaze
The powdered sugar glaze on these muffins is completely optional but it does make them look beautiful if you’re serving them to guests. If they’re just being devoured as quickly as you can make them, I’d just skip the glaze.
Mix together 1 Tablespoon of very soft butter with 1 cup of powdered sugar. You’ll basically mash the butter with a fork until it’s fully combined. Then add 1-2 Tablespoons of milk until it’s a drizzle consistency.
FAQ’s
The best way to store them is in a well sealed, plastic container. They’ll last for up to 2 days on the countertop or you can easily freeze them if you need them to last longer. They freeze really well!
Yes to any of the above! A cup of any of these would be delicious. Just add them after the batter is fully mixed, basically when you’d add the apples, add the ingredient you want to substitute with.
Lots! Make some buckwheat bread, or buckwheat banana bread or even buckwheat pancakes.
Good news – these can easily be made vegan. They’re already dairy free, so with just a swap of the egg with a chia egg, they can be vegan too. Follow the link for how to make an egg substitute.
Other recipes you may like!
Buckwheat Muffins {Dairy Free}
Ingredients
For muffins:
- 24 grams flax seed about 1/4 cup
- 115 grams light buckwheat flour about 3/4 cup
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg
- 1/2 cup almond milk
- 1 teaspoon pure vanilla extract
- 1/4 cup vegetable oil
- 2 Tablespoons brown sugar
- 2 Tablespoons granulated sugar
- 1 apple peeled and grated
- 1/2 cup chopped walnuts optional
For glaze:
- 1 Tablespoon butter very soft
- 1 cup powdered sugar
- 1 Tablespoon almond milk might need an extra Tablespoon
Instructions
For muffins:
- In a large bowl, add the flax seed, buckwheat flour, baking powder, salt, cinnamon and nutmeg. Mix until completely combined.
- In a medium bowl, add the egg, almond milk, vanilla extract, vegetable oil, brown sugar and granulated sugar. Mix until well blended.
- Add the egg mixture to the flour mixture all at once. Stir until combined.
- Fold grated apple into the batter. Stir in walnuts if using.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 350 F. Spray a 12 cup muffin tin with cooking spray.
- Portion muffin batter into 10 cups of the muffin tin.
- Bake for 17-22 minutes or until a toothpick tests done. Cool on a wire rack.
For glaze:
- In a small bowl, add softened butter and 1 cup powdered sugar. Mix together with a fork until fully incorporated.
- Add milk and stir. Add an additional Tablespoon milk until it reaches drizzle consistency.
- Drizzle over cooled muffins and serve.
Notes
- Make sure all ingredients are at room temperature.
- Weigh the flour for the best results.
- The batter will be thin – use a measuring cup to easily portion it into the muffin cups.
- Muffins can be served with or without glaze.
Nutrition
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