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

Meaningful Eats

Buckwheat Muffins (Morning Glory)

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.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Cool time 10 minutes
Total Time 35 minutes
Servings 12 servings


Dry Ingredients:

  • 1 ¼ cups buckwheat flour from 1 cup of freshly ground raw buckwheat groats
  • 1 cup almond flour
  • ½ cup arrowroot powder or tapioca starch
  • cup coconut sugar or brown sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon

Wet Ingredients:

  • 1 cup unsweetened applesauce
  • 2 eggs
  • ¼ cup molasses or maple syrup
  • cup coconut oil melted
  • 2 teaspoons vanilla
  • ½ cup grated carrots
  • ½ cup grated apple
  • ½ cup raisins soaked in orange juice or water for 15 minutes (optional)
  • ½ cup chopped walnuts


  • 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 ¾ 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.


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.


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