Healthy Buckwheat Muffins Made 2 Ways


These miniature muffins are the perfect size to share at get-togethers, and would also be brilliant for baking at the beginning of the week, so there’s a batch to provide you with tasty and sustaining snacks to last until Fridsay!


  • 1 cup buckwheat flour (made from ground / blended buckwheat groats)
  • 1/2 cup oat flour (made from ground / blended oats)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp pink salt or other good quality salt
  • 2 flax eggs (1 flax egg = 1 tbsp flax and 2.5 tbsp water. Mix together and leave for about 10-15 minutes to set).
  • 1/3 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract

For the Walnut, date & cinnamon muffins:

  • 1 handful of chopped walnuts
  • 1 handful of chopped dates
  • 1 tsp cinnamon
  • 1 tbsp non-dairy milk (if needed)
  • handful of oats
  • For the lemon, coconut & poppy seed muffins:
  • 1 tbsp shredded coconut
  • Juice of 1 lemon, pluz the zest
  • 1 tbsp poppy seeds

How To:

  1. Preheat oven to 350 degrees F (275 C).
  2. Line a muffin pan with your paper liners. (I used a pan which had lots of holes for mini muffins, but if you want larger sized ones, use a bigger pan and there will just be a smaller amount of them).
  3. Stir together dry ingredients in a large bowl.
  4. Once dry ingredients are mixed, add your flax ‘eggs’, coconut oil, maple syrup, and vanilla.
  5. Stir everything well for a couple of minutes until well combined, and then split the mixture in half. Add one half of the mixture to another bowl so you can prepare the two different flavours of muffins.

Walnut, Date & Cinnamon Muffins:

– To your mixture, add the chopped walnuts, dates and cinnamon, and mix well.
– Add in the extra handful of oats and mix again
– If the mixture seems to dry or thick, add the tbsp of non-dairy milk, mix and leave to one side.

Lemon, Coconut & Poppy Seed Muffins
– To your mixture, add the tbsp. coconut, lemon juice and zest, and a tbsp. of poppy seeds and mix well
– Add in the extra handful of oats (and a little extra if the mixture seems to thin) and mix once more. Set to one side.

  1. Divide both mixtures evenly among the prepared muffin cups.
  2. Bake for about 15-20 minutes, or until a toothpick or sharp knife inserted in the center comes out clean.
  3. Allow the muffins to cool for about 10 minutes in the pan (but they do taste really good straight from the oven…. Just saying….) and then move to a wire rack to fully cool.

“The groundwork of all happiness is good health”

– Leigh Hunt

One response to “Healthy Buckwheat Muffins Made 2 Ways”

  1. […] alternative flour varieties like rye, spelt, quinoa, buckwheat or oat offers more nutrition per bite than when baking with the usual white flour. Get creative […]

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