Description
Healthy vegan buckwheat muffins made with buckwheat flour and loaded with dark chocolate chips. Gluten free, paleo friendly and kid approved.
Ingredients
Scale
- 1 cup buckwheat flour (150g)
- 1/4 cup coconut flour (28g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup almond milk (or any milk)
- 1/2 cup yogurt (I used coconut milk yogurt)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4-1/3 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 3/4 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.