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!
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!
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!
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.
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.
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.
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!
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Buckwheat Muffins (Morning Glory)
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
This buckwheat muffin post was originally published in February 2015. It was updated with new pictures in July 2020.
Nora (A Clean Bake) says
These are perfect! Morning glory muffins used to be one of my favorites!
Joy says
Are these not gluten free? You didn’t label them as that so I wanted to make sure. Thanks!
Erin Collins says
Yes! They are grain-free so definitely gluten-free. All of my recipes are gluten-free!
Joy says
I thought so. Just wanted to make sure 🙂 thanks!! Love all you stuff girl!! Keep up the great work!!
sandra says
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.
Erin Collins says
Crushed pineapple is a delicious idea! I’m glad the muffins turned out for you!
Joy says
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!
Shweta says
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!
Hilary says
Is there another gluten free flour that I could substitute for the almond flour, for instance quinoa flour?
Erin Collins says
I haven’t tried these with another flour! I think quinoa flour might work though. Let me know if you try it!
Victoria says
These look so yummy! What do you use to grind the buckwheat? I have never used buckwheat before.
Erin Collins says
I grind the buckwheat in my blender! It works really well in a Blendtec or Vitamix.
judie D. says
Red-mill makes Buckwheat Flour, then you could skip the whole grinding thing. (That’s what I bought to make these with!)
Patricia Caviar says
Approximately how many calories per muffin please?
Stephanie says
Is there anything I could use to sub the applesauce? Someone I love can’t have apples.
Erin Collins says
Banana will work great!
Jennifer L. says
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!
Nathan Collins says
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!
Jt says
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.
Amy says
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.
Birch says
Could I just leave all sugar/ sweetener out?
Jennifer Mullins says
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!!!!