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.
Servings: 10 muffins
Calories: 232kcal
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.
