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*
1/2 cup almond milk yogurt*
2 Tbsp maple syrup
1 tsp vanilla extract
1/4-1/3 cup dark chocolate chips, chopped

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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.

Keywords: buckwheat muffins, buckwheat flour recipes, paleo buckwheat muffins, gluten free vegan buckwheat muffins, vegan muffins, gluten free chocolate chip muffins, egg free muffins, allergy friendly snack