Buckwheat Muffins

Desserts that taste as good as cookies, cakes, or muffins can be made wholesome and natural with buckwheat flour. This nutritious gluten-free flour, combined with a few other ingredients, creates a delightful dessert.

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

My friend recently made buckwheat muffins, a delightful treat often enjoyed with tea. In England, tea time is traditionally accompanied by cookies, muffins, and other baked goods—a custom that dates back to 1662 when it was introduced by the Portuguese princess. The tradition of afternoon tea in England is credited to Catherine of Braganza, the Portuguese wife of King Charles II. She had a deep love for tea and would enjoy it in the afternoons. Over time, her habit became a widespread trend, shaping British tea culture as we know it today.

The name tea originated when a Portuguese princess purchased herbs and leaves from India, which were shipped in crates labeled “Transporte de Ervas Aromatics” (Transport of Aromatic Herbs), later abbreviated to T.E.A.

Buckwheat groats are rich in insoluble fiber, plant-based protein, iron, antioxidants, and phytonutrients. Regular consumption of buckwheat can support heart health, lower blood pressure and cholesterol, manage blood sugar levels, and aid in weight loss.

Print Recipe

Buckwheat Muffins

Dessert – European

Serves: 6

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Buckwheat muffins are a delightful gluten-free treat that pairs perfectly with tea, offering a wholesome and natural dessert option with a unique flavor.

Ingredients

• 2 cups buckwheat flour
• 1 cup water
• 2 tablespoons carob powder (dark chocolate powder optional)
• 2 tablespoons coconut butter
• 1 cup coconut sugar, melted
• 1/2 cup coarse desiccated coconut
• 1/2 cup cranberries
• 2 pinches salt
• 1 teaspoon baking powder
• 1/4 cup pine nuts

Instructions

1

Mix buckwheat flour with water, salt, and grated desiccated coconut, then let the mixture rest overnight.

2

The next day, stir in additional desiccated coconut, coconut butter, coconut sugar, cranberries, and pine nuts.

3

Allow the mixture to sit for one hour, then pour into molds and bake in a preheated oven at 180 °C for 30 minutes.

4

Once baked, remove the muffins from the oven, cool them on a wire rack, remove from the molds, and serve with coconut cream or another sweet cream of your choice.

Nutrition

• 384.0 Calories
• 72.3g Carbohydrates
• 0.0mg Cholesterol
• 11.3g Fat
• 4.3g Fiber
• 11.9g Protein
• 450.0mg Sodium
• 0.0g Trans fat