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Home > Gluten-Free Muffins & Quick Breads > Buckwheat Morning Glory Muffins

Buckwheat Morning Glory Muffins

LAST UPDATED: July 23, 2020 PUBLISHED: Jul 22, 2020 24 Comments
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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 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!

  • I like to use these muffin liners for gluten-free muffins.
  • This is my all-time favorite muffin pan.
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

  • Gluten-Free Pumpkin Muffins
  • Gluten-Free Banana Muffins
  • Coconut Flour Banana Muffins
  • Toddler Muffins

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! 

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

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

Buckwheat Muffins (Morning Glory)

Author: Erin Collins
Prep: 10 mins
Cook: 25 mins
Cool time 10 mins
Total: 35 mins
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.
5 from 3 votes
Servings: 12 servings
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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.

Recipe 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 Facts
Buckwheat Muffins (Morning Glory)
Amount Per Serving
Calories 208 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 129mg6%
Potassium 258mg7%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 8g9%
Protein 4g8%
Vitamin A 700IU14%
Vitamin C 0.8mg1%
Calcium 59mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
NUTRITION INFORMATION:
Calories: 208kcal

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

Erin of Meaningful Eats

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! More About Erin

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    Recipe Rating




  1. Nora (A Clean Bake) says

    February 10, 2015 at 3:22 pm

    These are perfect! Morning glory muffins used to be one of my favorites!

    Reply
  2. Joy says

    February 12, 2015 at 10:59 am

    Are these not gluten free? You didn’t label them as that so I wanted to make sure. Thanks!

    Reply
    • Erin Collins says

      February 13, 2015 at 12:38 am

      Yes! They are grain-free so definitely gluten-free. All of my recipes are gluten-free!

      Reply
  3. Joy says

    February 14, 2015 at 7:14 pm

    I thought so. Just wanted to make sure 🙂 thanks!! Love all you stuff girl!! Keep up the great work!!

    Reply
  4. sandra says

    February 19, 2015 at 7:14 pm

    New to this blog.These were very good. Might try crushed pineapple with the juice in place of applesauce next time just for variety. Will definitely make again, and again, and again.

    Reply
    • Erin Collins says

      February 21, 2015 at 10:43 am

      Crushed pineapple is a delicious idea! I’m glad the muffins turned out for you!

      Reply
  5. Joy says

    March 04, 2015 at 10:37 am

    I added 1 cup of partially thawed blueberries and accidently forgot to add the melted coconut oil and they turned out awesome!! I will definitely make again! I think I might add a tad bit more cinnamon to make the taste a little bit more pronounced, but my brother and husband both enjoyed the blueberries added and the whole muffin! My brother had like 5 : ) Thanks for the recipe! I’m always looking for nutritional tasty muffins that aren’t full of sugar and basically a cupcake eaten before 10:00am : ) Thanks!

    Reply
  6. Shweta says

    December 05, 2015 at 12:12 pm

    Made these muffins. Turned out good. Some substitutions that I made: used honey instead of maple syrup, sub almond flour with 1/4 cup almond flour and rest whole wheat flour. Added some cocoa and choc. Chips. Was too lazy to grate carrots and apple so omitted those. Kids loved them!

    Reply
  7. Hilary says

    August 16, 2016 at 12:53 pm

    Is there another gluten free flour that I could substitute for the almond flour, for instance quinoa flour?

    Reply
    • Erin Collins says

      August 16, 2016 at 12:59 pm

      I haven’t tried these with another flour! I think quinoa flour might work though. Let me know if you try it!

      Reply
  8. Victoria says

    February 07, 2017 at 7:33 pm

    These look so yummy! What do you use to grind the buckwheat? I have never used buckwheat before.

    Reply
    • Erin Collins says

      February 13, 2017 at 2:11 pm

      I grind the buckwheat in my blender! It works really well in a Blendtec or Vitamix.

      Reply
    • judie D. says

      June 28, 2019 at 3:50 pm

      Red-mill makes Buckwheat Flour, then you could skip the whole grinding thing. (That’s what I bought to make these with!)

      Reply
  9. Patricia Caviar says

    April 01, 2017 at 2:02 pm

    Approximately how many calories per muffin please?

    Reply
  10. Stephanie says

    March 22, 2018 at 9:35 am

    Is there anything I could use to sub the applesauce? Someone I love can’t have apples.

    Reply
    • Erin Collins says

      April 09, 2018 at 7:16 pm

      Banana will work great!

      Reply
  11. Jennifer L. says

    August 14, 2018 at 1:38 pm

    5 stars
    I have made a lot of gluten free muffins over the year during my last 10 years of parenting. In Hawaii, we have this problem where muffins get hard or soggy over night. Some just seem absurdly dry the next day and others moldy-moist. It’s strange, but something we deal with. These muffins somehow stay perfect for a few days, which is something of a miracle around here. My middle daughter does not like them, but my 2-year-old and 10-year-old gobble them up and 2 out of 3 is considered a win :-). Thanks! I look forward to trying some of your other recipes!

    Reply
    • Nathan Collins says

      August 15, 2018 at 6:44 pm

      That’s so great to hear! I like in North Carolina which is humid – but not quite as much as Hawaii 😉 Glad your family enjoyed them!

      Reply
  12. Jt says

    September 22, 2019 at 6:23 pm

    I am not a good recipe follower , I always add or substitute. The results are not always good though :).
    This one was an easy recipe and my substitutions worked. I used buttermilk instead of apple sauce , honey instead of molasses and a mix of coconut sugar and date sugar (didn’t have enough coconut sugar).. I added 2 tbsp of cinnamon and nutmeg . I doubled the recipe and it turned out really yummy. My first yummy gluten free muffins. Thank you.

    Reply
  13. Amy says

    November 15, 2019 at 6:31 am

    5 stars
    Best gluten free muffins I’ve ever made. I’ve been frustrated big time with lots of recipes and this one is awesome. Substitutions I made were used squash for applesauce, a bit of kefir, and raspberries and blueberries instead of chopped apples.

    Reply
  14. Birch says

    December 17, 2019 at 4:03 pm

    Could I just leave all sugar/ sweetener out?

    Reply
  15. Jennifer Mullins says

    June 11, 2020 at 7:42 am

    Just finding you via my search for buckwheat-based muffins to bring to my daughter who is a new nursing mom. Thanks for the healthy and delicious recipe which I’m bound to make over and over … and share! Flexible with lots of substitution possibilities so I’m always bound to have success! Looking forward to trying more of your healthy recipes!!!!

    Reply
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Erin of Meaningful Eats

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! More About Erin

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Join my free email list to receive this Gluten-Free Dinners cookbook!

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