These vegan buckwheat muffins are soft and moist with a nutty buckwheat flavor. They're made with buckwheat flour, lightly sweetened with maple syrup and loaded with chunks of dark chocolate. These muffins are vegan, gluten free and paleo friendly!
I took a note from my buckwheat pancake recipe and decided to make vegan buckwheat muffins. So glad I did!
These gluten free buckwheat muffins are moist, fluffy and perfect for a healthy breakfast side or snack for the kiddos. They're egg free, dairy free and gluten free (also easily made nut free) - so great for kids with common allergens.
These muffins are not super sweet (did that on purpose), but you can always add a little extra maple syrup to the batter or simply load up on the chocolate chips. You can never have too much chocolate right?! 😉
Ingredients
The full recipe for these vegan buckwheat muffins can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- buckwheat flour - since these are buckwheat muffins. My favorite brand of buckwheat flour is Anthony's.
- coconut flour - for texture purposes. I do not have a good swap for this ingredient.
- baking soda - to make the muffins fluffy
- salt - enhances the flavor
- almond milk - or your favorite plant based milk. Use coconut milk for a nut free option.
- yogurt - for moisture, I used unsweetened coconut yogurt.
- maple syrup - or your favorite liquid sweetener
- vanilla extract - for flavor
- dark chocolate chips - optional but recommended
How to Make Buckwheat Muffins
The batter for these paleo buckwheat muffins is made in one bowl, placed into a lined muffin pan and then baked in the oven. One batch makes 9 muffins. Here are the steps:
- Preheat your oven to 350 degrees F. Line a muffin pan with 9 silicone liners and set aside.
- Combine all dry muffin ingredients.
- Mix in the wet ingredients.
- Fold in the chocolate chips.
- Scoop the batter into your lined muffin pan.
- Place the muffins in the oven and bake at 350 degrees for 22-25 minutes. It's important not to overbake the muffins or they will turn out dry. You'll want them just slightly underbaked when you take them out.
- Take the muffins out of the oven and let them cool for about 5 minutes in the pan. Then transfer them to a wire cooling rack.
Storage
Store any leftover muffins in an airtight container in the fridge, up to one week. The muffins do dry out a bit in the fridge, so I recommend warming them up in the microwave for about 30 seconds before eating.
Commonly Asked Questions
Buckwheat flour comes from buckwheat, which is a fruit seed closely related to rhubarb. The seed is dried and ground into a fine flour. Because buckwheat is actually a fruit seed and not a grain, it is gluten free and considered Paleo friendly.
No! Despite it's name, buckwheat does not contain wheat or gluten.
Yes! To make these muffins nut free swap the almond milk for coconut milk.
More Buckwheat Flour Recipes
Vegan Buckwheat Muffins (Gluten Free, Paleo)
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 9 muffins 1x
Description
Healthy vegan buckwheat muffins made with buckwheat flour and loaded with dark chocolate chips. Gluten free, paleo friendly and kid approved.
Ingredients
- 1 cup buckwheat flour (150g)
- ¼ cup coconut flour (28g)
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup almond milk (or any milk)
- ½ cup yogurt (I used coconut milk yogurt)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ¼-⅓ cup dark chocolate chips, chopped
Instructions
- Preheat your oven to 350 degrees F.
- Line a muffin pan with 9 silicone muffin liners.
- In a large mixing bowl, combine all dry ingredients except the chocolate chips. This includes the buckwheat flour, coconut flour, baking soda and salt.
- Add in the wet ingredients (almond milk, yogurt, maple syrup and vanilla) and whisk until smooth.
- Using a spatula or wooden spoon, fold the chocolate chips into the batter.
- Scoop the batter into your lined muffin pan, filling each slot about ¾ full. Optional: top the muffins with extra chocolate.
- Place the muffins in the oven and bake at 350 degrees for 22-25 minutes*
- Remove the muffins from the oven and cool them in the pan for 5 minutes. Then take the muffins out of their silicone liners and cool on a wire cooling rack.
- Store in a sealed container in the fridge up to one week.
Notes
*The muffins should be slightly underbaked when they come out of the oven.
Katie
These are my favorite vegan buckwheat muffins. Hope you all love the recipe!
Taylor
Hey Katie!
These look great - but I can't eat coconut flour! Is there anything I could substitute it with, like a gluten free all purpose flour blend??
Thanks!
Taylor
Katie
Hi! You could try just adding more buckwheat flour, but I really think the coconut flour helps with texture.
Rachna
Hi
These look delicious.
You mentioned that we can add a little extra maple syrup.. will that change the consistency of the batter? Do we reduce the amount of milk if we add additional maple syrup?
Thanks!!
Katie
Hi! If you're just adding a tablespoon or two of additional maple syrup, then no need to reduce the amount of milk. More than that and I would adjust the almond milk.
Ellie
Made this today but used some strawberries and lemon zest for strawberry shortcake flavor instead of chocolate chips. Turned out fluffy and tasty!
Katie
That flavor sounds fantastic! So glad they turned out with the strawberries and lemon 🙂
Annie
These are perfect. I took out the chocolate chips, sweetener, and vanilla and made them savory with some everything bagel seasoning on top to eat with my eggs for breakfast. Thank you!
Katie
Those swaps sound amazing! Thank you for leaving a review 🙂
Filiz
If frozen blueberries used, what would be baking time?
Katie
Hi! I would start with 25 minutes and add more time if needed. You want them to be slightly underbaked when you take them out of the oven for best texture.