These vegan buckwheat muffins are soft and moist and loaded with dark chocolate chips. They're a delicious way to use buckwheat flour! Paleo friendly, gluten free and great for toddlers and kids.
I took a note from my buckwheat pancake recipe and decided to make vegan buckwheat muffins. So glad I did!
These gluten free chocolate chip 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 - can never have too much chocolate right?! 😉
Ingredients in Vegan Buckwheat Muffins
Here's what you need to make these paleo buckwheat muffins:
- buckwheat flour - because buckwheat muffins
- coconut flour - for texture purposes
- baking soda - to make fluffy buckwheat muffins
- salt - enhances the flavor
- almond milk - or your favorite plant based milk
- yogurt - for moisture, I used unsweetened almond milk 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 easy buckwheat muffins is made in one bowl, placed into a lined muffin pan and then baked in the oven. One batch makes 9 muffins.
First, preheat your oven to 350 degrees F. Line a muffin pan with 9 silicone liners and set aside.
In a medium-sized mixing bowl, combine all dry ingredients. Add in wet ingredients and whisk until smooth. Fold the chocolate chips into the batter using a spatula.
Scoop the batter into the lined muffin pan and top with additional chocolate chips.
Place the muffins in the oven and bake at 350 degrees for 22-25 minutes. It's important not to over-bake the muffins or they will turn out dry. You'll want them just slightly under-baked when you take them out.
Lastly, let the muffins cool 5 minutes in the baking pan, then remove them from the silicone liners and place them on a wire cooling rack to cool.
These muffins are best stored in the fridge up to one week.
Commonly Asked Questions
What is buckwheat flour?
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.
Does buckwheat contain gluten?
No! Despite it's name, buckwheat does not contain gluten.
Can these muffins be made nut free?
Yes! To make these nut free buckwheat muffins you may use coconut yogurt and swap the almond milk for coconut milk (or any other plant based milk).
More Buckwheat Flour Recipes
Enjoy!
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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*
- ½ cup almond milk yogurt*
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ¼-⅓ cup dark chocolate chips, chopped
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin pan with 9 silicone muffin liners.
- In a medium-sized 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.
- Fold the chocolate chips into the batter using a spatula.
- Scoop the batter into the lined muffin pan.
- Place the pan in the oven and bake at 350 degrees for 22-25 minutes**
- Remove the muffins from the oven and cool 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
*May swap the almond milk and yogurt for any plant based milk/yogurt. For nut-free, use coconut milk yogurt and coconut milk.
**The muffins should be slightly under-baked 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 🙂