Go Back
–+ servings
side shot of stack of muffins
Print

Buckwheat Muffins {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.
Course Appetizer, Breakfast, Snack
Cuisine American
Keyword buckwheat flour, dairy free recipes, easy gluten free recipes, gluten free muffins
Prep Time 15 minutes
Cook Time 20 minutes
Rest time 30 minutes
Total Time 1 hour 5 minutes
Servings 10 muffins
Calories 232kcal
Author Christine

Ingredients

For muffins:

  • 24 grams flax seed about ¼ cup
  • 115 grams light buckwheat flour about ¾ cup
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 egg
  • ½ cup almond milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup vegetable oil
  • 2 Tablespoons brown sugar
  • 2 Tablespoons granulated sugar
  • 1 apple peeled and grated
  • ½ 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

Calories: 232kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 96mg | Potassium: 183mg | Fiber: 3g | Sugar: 19g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg