Buckwheat Muffins
Gluten-free baking is easy with these buckwheat muffins. Add blueberries and nuts or chocolate to make custom muffins to freeze.
Ingredients
- 120 grams buckwheat flour 1 cup
- 160 grams whole wheat flour 1 cup
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup granulated sugar
- ½ cup plain yogurt or sour cream
- ½ cup melted butter olive oil, or coconut oil
- ¼ cup milk
- 2 large eggs
Optional Add-ins:
- 1 cup blueberries
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F.
- In a large bowl whisk dry ingredients: flour), baking powder, baking soda, salt, cinnamon.
- In a separate bowl whisk together wet ingredients: butter, milk, yogurt, eggs, vanilla, and sugar.
- Combine wet with dry ingredients until just incorporated and add fruit or nuts at this point, folding into mix.
- Grease muffin pans or add muffin papers and fill to ½ inch below top .
- Bake for 18-20 minutes, testing with a toothpick at 15 minutes to see if comes out clean. Ovens vary so be cautious not to over bake.
- Let cool in pan for 5 minutes before removing to a rack to cool completely.
Notes
- Eat within 2 days unrefrigerated. They can be kept up to 4 days in the fridge or frozen for 2 months.
- You may use any combination of flours here. All buckwheat or all whole wheat or any mix. I use soft white wheat if grinding my own.
- Keep in mind that buckwheat IS gluten free so these are only GF if you use all buckwheat. You can also use a 1-to-1 GF baking blend in place of whole wheat flour.
Nutrition
Serving: 1muffinCalories: 239kcalCarbohydrates: 29gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 338mgPotassium: 174mgFiber: 3gSugar: 11gVitamin A: 304IUVitamin C: 1mgCalcium: 80mgIron: 1mg
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