Buckwheat Muffins

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Desserts that taste even better or as good as a cookie, cake, or muffin. Buckwheat flour with a few other ingredients makes it wholesome, natural, and a yummy dessert.

Buckwheat flour, a nutritious gluten-free alternative to wheat flour that I recently found, is used to make these banana chocolate buckwheat muffins. These delicious gluten-free vegan muffins are simple to make and freeze, making them ideal for a prepare-ahead breakfast or snack.

Buckwheat muffins were made at my friend’s place. The English people like to have tea, cookies, and muffins that are served at the time of tea. It was a trend set by the Portuguese in 1662. The trend of drinking evening tea in England was set by a wife of a King of  England. At that time, Catherine of Braganza used to love to have tea in the afternoon time. Soon, her habit of drinking afternoon tea became very popular.

Tea got its name from the fact that the Portuguese Princess bought some leaves with which the tea was made. It is known ad Transporte de Ervas Aromatics (Transport of Aromatic Herbs) – later abbreviated to T.E.A.

Insoluble fiber, plant-based protein, iron, antioxidants, and phytonutrients are all abundant in buckwheat groats. Buckwheat’s potential to improve general heart health, lower blood pressure, lower cholesterol, manage blood sugar levels, and aid in weight loss are just a few of the key health benefits of eating it on a regular basis.

Buckwheat muffins

Dessert European
Serves: 6
Prep Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins

Buckwheat muffins are the sweetest delicacies that you can have with Tea to get the perfect food combination.


  • 2 cups buckwheat flour
  • 1 cup of water
  • 2 tablespoon carob powder (dark chocolate powder optional)
  • 2 tablespoon coconut butter
  • 1 cup coconut sugar melted
  • 1/2 cup coarse desiccated coconut
  • 1/2 cup cranberries
  • 2 pinch salt
  • 1 teaspoon baking powder



Mix buckwheat flour thoroughly in water with salt, grated desiccated coconut, and leave it overnight.


The next day stir in desiccated coconut, coconut butter, coconut sugar, cranberry, pine nuts.


After mixing gently let it stand for an hour then pour into molds and set into the oven at 180 ºC for 30 min.


Once it's done remove it from the oven place it on a wire rack to cool down then remove from the mold and serve it with Coconut cream or any other sweet cream of your choice.


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