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Buckwheat Muffins: Gluten Free & Dairy Free
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.
Prep Time
15
minutes
mins
Cook Time
17
minutes
mins
Rest time
30
minutes
mins
Total Time
1
hour
hr
2
minutes
mins
Course:
Appetizer, Breakfast, Snack
Cuisine:
American
Diet:
Gluten Free, Low Lactose
Servings:
10
muffins
Calories:
232
kcal
Author:
Christine
Ingredients
For muffins:
24
grams
flax seed
about ¼ cup
115
grams
buckwheat flour
about ¾ cup
1
teaspoon
baking powder
¼
teaspoon
salt
1
teaspoon
ground cinnamon
¼
teaspoon
ground nutmeg
1
large
egg
½
cup
almond milk
1
teaspoon
pure vanilla extract
¼
cup
vegetable oil
30
grams
brown sugar
about 2 Tablespoons
30
grams
granulated sugar
about 2 Tablespoons
1
cup
apple
peeled and chopped
½
cup
chopped pecans
optional
For glaze:
1
Tablespoon
vegan butter
very soft
125
grams
powdered sugar
about 1 cup
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 the chopped apples and nuts into the batter.
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 15-17 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.
Muffins can be served with or without glaze.
Nutrition
Calories:
232
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
19
mg
|
Sodium:
96
mg
|
Potassium:
183
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
70
IU
|
Vitamin C:
1
mg
|
Calcium:
59
mg
|
Iron:
1
mg