Simple Gluten Free Kitchen

Happy 2017 and Hearty Buckwheat Muffins

by . 21 Comments

Hello friends, I hope 2017 started off well for everyone!

I am finally home after an exhausting but exhilarating holiday in India. I got sick right after getting back and after a week of struggling with terrible flu and jetlag, I am now slowly getting back to normal.

 

Hearty Buckwheat Muffins

 

Since it’s the first post of this year, I think it’s apt to begin with a healthier one. We flew with Air Canada from Vancouver to New Delhi. It was a 14 hour flight. Whenever I fly long-haul I pack portable foods like muffins, nuts or bars for myself. Even though, most airlines include  in flight gluten free meals, often they are bland and have no variety. Air Canada did their best to provide me with a light & filling meal on the return flight, but from Vancouver to Delhi the meals were not great. They did not have anything to offer me for breakfast other than a banana and an apple.  Fortunately, I had come prepared and packed these Buckwheat muffins before we left. These are delicious and substantial enough to be satisfying day-starters or a snack with a cup of coffee or tea .

 

Hearty Buckwheat muffins for breakfast

 

I started making a version of this muffin few years ago and over time I have replaced ingredients with healthier alternatives. By adding buckwheat flour and using less sugar, the nutritional value is so much better.  Buckwheat is a ‘healthy pseudograin’ that doesn’t contain gluten, but is rich in protein and iron. It yields baked goods with a nutty, almost bran-like flavor. I used dark buckwheat flour so the muffins came out darker than traditional wheat or other gluten free flour muffins.  And, it’s a little heavier and denser too, so to avoid the heavy texture, I used a combination of buckwheat and Gf all-purpose flour ( white rice flour mix).

 

Hearty buckwheat muffins with good for you ingredients

 

As this muffin recipe puts the emphasis on health, it’s packed with ingredients like carrot, apple, dates and raisins. They add natural sweetness and help to keep the muffins tender and moist. I also added walnuts, which of course delivers a nice crunch and chew to each bite.  All of the ingredients work really well together and I promise no single ingredient outshines the other.  I think you should give these muffins a try. I’ve made them more times than I can count, they’re great!

 

Large buckwheat muffins

 

If you make this recipe be sure to take a picture and share it with me! I love seeing what you guys come up with.

 

Print
Happy 2017 and Hearty Buckwheat Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 large

Nourishing buckwheat muffins Full of whole grain goodness, maple syrup, carrot, dates, apple, walnuts and raisins.

Ingredients

  • 140 g (1 cup) Gf all-purpose flour ( I used white rice flour mix)
  • 70 g (1/2 cup) dark buckwheat flour
  • 47 g (1/2 cup) oat flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger powder
  • 70 g (1/2 cup) raisins
  • 85 g (1/2 cup) seedless dates, chopped
  • 1/2 cup shredded carrot
  • 1/2 cup shredded apple
  • 1/4 cup maple syrup
  • 1/2 cup olive oil
  • 1/2 cup (+) butter milk ( I used whisked homemade yogurt made with 1% milk)
  • 2 eggs, preferably at room temperature
  • 3/4 cup walnuts

Instructions

  1. Preheat oven to 350°F
  2. In a big bowl whisk together buckwheat, oat, gf all-purpose flour, baking powder, cinnamon and ginger powder.
  3. Add raisins and dates to the flour mixture. You may need to separate the chopped dates with your hands a bit to distribute them evenly through the mixture so that they don't all clump together in the final batter.
  4. Stir in shredded apple and carrot.
  5. In a medium bowl, whisk together oil and maple syrup.
  6. Add the eggs and beat well, then add buttermilk and mix well.
  7. Pour the wet ingredients into the dry and combine, taking care not to over mix.
  8. Mix in walnuts, reserve some to sprinkle on top if you'd like.
  9. Divide the mixture evenly amongst 12 large lined or 6 jumbo muffin cups.
  10. Place in the oven and bake for 25-30 minutes.
  11. Remove and test with a toothpick in the center to make sure they’re done.
  12. Set to cool for 15-20 minutes.
  13. These muffins can be stored at room temperature for 3-4 days in a covered container. I typically microwave them for 8-10 sec before eating.
https://www.simpleglutenfreekitchen.com/2017/01/hearty-buckwheat-muffins.html

 

 

You might also like:

Turmeric Lemon Rice
Healthy Breakfast Carrot Cake {Easy Recipe}
Alton's Granola & The ABC Award

Reader Interactions

Comments

  3. Happy New Year Balvinder! We’re on the same wavelength, I’ve made buckwheat dark chocolate muffins yesterday and I’m going to post them tomorrow! Buckwheat is so much better for you and I like the texture, even if denser! Yours look lovely and delicious!

    Reply

  4. These look chockfull of flavors and healthy goodness! Happy New year! I always travel with some small treats for myself because you never know what an airline might serve you :))

    Reply

  5. Welcome back and Happy New Year! These muffins are a great way to start the year – sounds like a great balance of flavors and textures. I have wanted to try buckwheat flour for a while…maybe it will happen in ’17. Thanks for the inspiration. 🙂

    Reply

  6. Hi Balwinder

    Happy New year to you
    i would be trying your buckwheat gluten free muffins
    I need help with the following
    Regarding the Aloo Samosas what is white rice mix that you use
    Thanks
    Anastasia

    Reply

    • Anastasia, white rice flour mix is a gluten free all purpose flour that you can buy from store. When I say white rice flour mix it means I mixed it myself by using white rice and not brown rice or any other grain in that blend. This flour is usually made with 40/60 ratio. 40% is rice flour and 60% is starch. You can check the flours in my gluten free pantry page.
      Hope that helps. Buckwheat muffins also have white rice flour blend in it.

      Reply

  7. Bal , Happy New Year !!!! What a great muffin to have for breakfast , nutritious and flavourful ! These beautifully-baked muffins remind me of morning glory muffins but healthier 😀

    Reply

  15. I’ve discovered buckwheat myself not so long ago but I have been eating the whole “corns” mostly, I did not use buckwheat flour much. A great way of using some of the flour I have, the muffins look delicious, every ingredient sounds great. And I love that cute purple cup! 🙂

    Reply

  16. These muffins look lovely. I can’t believe they only offered you fruit! I am vegetarian and have had some similar experiences in the past. Lucky that you packed your own.

    Reply

  18. These muffins look and sound delicious! The raw carrot and apple is a great idea, the muffins must be moist and full of flavour! Thank you for bringing this recipe to #CookBlogShare:)

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *