These healthy and wholesome buckwheat muffins make a delicious start to your morning! Full of apple, carrot, walnuts and raisins, they are full of goodness

Love buckwheat? Be sure to try these buckwheat pancakes, buckwheat chocolate chip cookies or buckwheat crepes!

buckwheat muffins stacked with wire rack in the background on white marble

If you’re looking for a truly healthy muffin to start your morning, you’re in the right place! These buckwheat muffins are naturally gluten-free, refined-sugar-free and are full of goodness to start your day.

Why You’ll Love These Buckwheat Muffins

  • Wholesome and healthy
  • Gluten-free & dairy-free
  • Full of shredded carrots, apples and raisins
  • Naturally sweetened
  • A delicious make-ahead, on-the-go breakfast!
overhead shot of ingredients to make buckwheat muffins

Ingredients for Buckwheat Muffins

  • Buckwheat Flour: My preference is to use freshly ground buckwheat flour. I do this by grinding raw buckwheat groats into flour in my blender. You can also use regular buckwheat flour.
  • Almond Flour/Arrowroot Powder: Add lightness and a nice texture along with the buckwheat flour.
  • Coconut Sugar/Maple Syrup: A combination of these 2 natural sweeteners works great in this recipe.
  • Shredded Apple and Carrot: Adds some healthy goodness and moisture to these muffins.
  • Walnuts and Raisins: For texture and flavor!
wet and dry ingredients for muffins mixed together

How to Make Buckwheat Muffins

Making buckwheat muffins is easy! You’ll start by mixing together the wet and dry ingredients separately.

I like to use a large glass measuring cup for the wet and a medium glass mixing bowl for the dry.

glass bowl of muffin batter mixed together

Next, you’ll add the wet ingredients to the dry and mix to combine. Stir in the walnuts/raisins when the batter is almost mixed and fold in until no dry streaks remain.

muffins scooped into baking pan

Scoop the batter into a lined muffin pan. Then bake until fluffy and set!

muffin cut in half with 3 muffins in background on white background

Can I freeze these muffins?

Yes! These buckwheat muffins freeze great so I always like to make a double batch. I recommend letting the muffins cool completely then transferring to a resealable bag for storage.

To reheat: Wrap a frozen muffin in a paper towel and microwave for 15-20 seconds.

More Muffin Recipes

If you love this recipe as much as we do leave me a comment/rating below. I’d also be happy to help with any questions. Happy Baking! 

buckwheat muffins stacked with wire rack in the background on white marble
5 from 10 votes

Buckwheat Muffins (Morning Glory)

Prep Time 10 mins
Cook Time 25 mins
Cool time 10 mins
Total Time 35 mins
Servings 12 servings
These healthy and wholesome buckwheat muffins make a delicious start to your morning! Full of apple, carrot, walnuts and raisins, they are full of goodness.

Ingredients

Dry Ingredients:

  • 1 1/4 cups buckwheat flour from 1 cup of freshly ground raw buckwheat groats
  • 1 cup almond flour
  • 1/2 cup arrowroot powder or tapioca starch
  • 1/3 cup coconut sugar or brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon

Wet Ingredients:

  • 1 cup unsweetened applesauce
  • 2 eggs
  • 1/4 cup molasses or maple syrup
  • 1/3 cup coconut oil melted
  • 2 teaspoons vanilla
  • 1/2 cup grated carrots
  • 1/2 cup grated apple
  • 1/2 cup raisins soaked in orange juice or water for 15 minutes (optional)
  • 1/2 cup chopped walnuts

Instructions 

  • Preheat the oven to 350F. Line a 12-cup muffin pan with liners or spray generously with cooking spray.
  • Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Fold the wet ingredients into the dry and stir until no dry streaks remain. Fill each muffin cup 3/4 the way full.
  • Bake for 20-25 minutes, until a toothpick inserted into the center of each muffin comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
  • There muffins freeze very well. To defrost on-the-go, just wrap a muffin in a paper towel and microwave for 20 seconds or so.

Notes

Buckwheat Flour: My preference is to use freshly ground buckwheat flour. I do this by grinding raw buckwheat groats into flour in my blender. You can also use regular buckwheat flour.
I like to use these muffin liners for gluten-free muffins. Also, this is my all-time favorite muffin pan.
To Freeze: These muffins freeze great so I always like to make a double batch. I recommend letting the muffins cool completely then transferring to a resealable bag for storage.
To Reheat from Frozen: Wrap a frozen muffin in a paper towel and microwave for 15-20 seconds.

Nutrition

Calories: 208kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 129mg | Potassium: 258mg | Fiber: 2g | Sugar: 8g | Vitamin A: 700IU | Vitamin C: 0.8mg | Calcium: 59mg | Iron: 1.3mg

This buckwheat muffin post was originally published in February 2015. It was updated with new pictures in July 2020.

Categories: , , , , , , , , , ,

Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

You may also like

Comments

    1. Unfortunately the almond is really key for the texture of these muffins! But you could try using 3/4 cup gluten-free 1:1 baking flour in place of the almond flour. I hope this helps!

  1. 5 stars
    I just made these…followed to the letter with the exception of coconut oil…used avacado. I doubled the recipe. Delicious!!!!! Perfect breakfast to go with my coffee. Thank you so much for this recipe!

  2. 5 stars
    Thank you for this wonderful recipe. I can’t eat eggs so I used “flax eggs” and I was out of raisins so I used blueberries. They were delicious and guilt free.

  3. I recently discovered your blog and was very excited to find your grain free flour blend as i was on a journey to find a flour blend using buckwheat. My question is can this blend be used in the various bread recipes cited in your blog?

Leave a Reply

Your email address will not be published.

Recipe Rating