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Buckwheat Blueberry Muffins
www.theconsciousplantkitchen.comThis healthy, moist vegan buckwheat muffin recipe makes gluten-free blueberry muffins from almond flour and buckwheat flour.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/buckwheat-blueberry-muffins/ or scan the QR code here ➡️
Servings: 12 muffins
Calories: 216.8kcal
Ingredients
- 1 ⅓ cup Buckwheat Flour scooped, level up
- 1 ¼ cup Almond Milk at room temperature, or choose any other non-dairy milk you love
- 1 teaspoon Apple Cider Vinegar
- 1 cup Almond Flour scooped, level up
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¾ cup Cane Sugar or coconut sugar
- ½ teaspoon Cinnamon
- ¼ cup Peanut Butter (Unsalted) or almond butter
- 3 tablespoons Melted Coconut Oil
- 2 teaspoons Vanilla
- 1 ½ cup Blueberry fresh or frozen
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin cases or oil each hole with coconut oil. Set aside.
- In a small bowl, whish almond milk with apple cider vinegar. Set aside 10 minutes until milk curdle.
- In another large mixing bowl, combine all the dry ingredients: buckwheat flour, almond flour, baking powder, baking soda, unrefined cane sugar, and cinnamon. Set aside.
- In a medium-sized bowl, combine peanut butter, melted coconut oil, and vanilla until thick creamy paste forms. Add in the almond milk prepared in step 1 and whisk until the mixture is well combined, no nut butter lumps show.
- Pour the liquid into the bowl with the dry ingredients and stir to combine.
- When the batter is smooth and consistent, stir in the blueberries.
- Fill each muffin hole up to 3/4 and press in a few extra blueberries on top of each muffin.
- Bake for 25-35 minutes in the center rack of the oven at 350°F (180°C) until a pick inserted in the center of the muffins comes out clean.
Notes
Storage: Store the muffins in a sealed box for up to 5 days in the fridge or freeze for up to 3 months. Thaw the day before at room temperature.
Nutrition
Serving: 1muffin | Calories: 216.8kcal | Carbohydrates: 28.2g | Protein: 5.1g | Fat: 11.6g | Saturated Fat: 3.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.9g | Sodium: 139.6mg | Potassium: 127.3mg | Fiber: 3.1g | Sugar: 15.7g | Vitamin A: 10.2IU | Vitamin C: 1.8mg | Calcium: 80.6mg | Iron: 1.1mg | Magnesium: 43.9mg | Phosphorus: 72.8mg | Zinc: 0.6mg