Easy Buckwheat Muffins (Gluten-Free, Dairy-Free)

What is Buckwheat?

Grown for its triangular edible grain-like seeds, buckwheat is a plant that’s also known as a psuedocereal.

That is because while buckwheat is technically considered a seed, it’s composition of complex carbohydrates means that it can been cooked like a cereal (such as making buckwheat porridge).

It has a nutty flavor, so it will add a more earthy taste to your meals and recipes.

Is Buckwheat a Gluten-Free Flour?

While buckwheat has the word ‘wheat’ in its name, it has nothing to do with wheat as it is not a grass.

In fact, buckwheat is naturally gluten-free, and is perfectly safe for Celiacs or those who are gluten-intolerant (YAY!).

This means that when the buckwheat seeds (also known as ‘buckwheat groats’) are ground into a flour, it can be used in gluten-free baked goods and recipes.

How to Make Buckwheat Flour

Making buckwheat flour at home is actually very simple!

All you need is buckwheat groats (preferably hulled groats), a high-speed blender, and a fine-mesh sieve!

Note: Using hulled buckwheat groats will result in a lighter flour (like the flour in the photo below). Otherwise, you can also use unhulled groats, that will give you a dark buckwheat flour.

Buckwheat Muffins for Breakfast or Anytime

I’ve used buckwheat flour in various occasions, including making this well-loved soft, fluffy and tender buckwheat bread, these crispy buckwheat cookies, this moist buckwheat banana bread, and even these light buckwheat crepes. You can even more buckwheat pancakes with this gluten-free flour!

And I’ve been wanting to test out a gluten-free buckwheat muffin recipe for the longest time, and here we finally are! These muffins are a delicious way to start your morning, or you can also snack on them anytime you wish!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for these buckwheat flour muffins are easily accessible at the local grocery store.
• Easy to Make: Preparing the batter is just a matter of mixing the wet and dry ingredients together, before dividing the batter into the cups of a muffin tin and then baking!
• Totally Gluten-Free and Dairy-Free: The best part is that these easy recipe is 100% gluten-free and dairy-free too, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this easy snack without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this buckwheat muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Sunflower Oil: I like using sunflower oil because I always have a bottle of it around. You may also use other types of vegetable oils (such as corn oil, olive oil, avocado oil, peanut oil etc), or melted vegan butter or melted coconut oil will work too. Alternatively, you may also use melted butter or ghee in equal quantities.
• Sugar: I used white sugar, but you can also use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggs: Eggs are necessary to bind the ingredients together. I do not recommend substituting the eggs in this case.
• Water: I used filtered water, but you may also use unsweetened plant-based milk such as almond milk, cashew milk or coconut milk if you prefer.
• Buckwheat Flour: You can either make your own buckwheat flour or buy it online. Note that I use a mix of both buckwheat flour and a gluten-free all-purpose flour blend to create a lighter texture (using all buckwheat flour will make the muffins very dense).
• Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch), to ensure a lighter final texture. I do NOT recommend using a flour blend that includes heavier flours (such as garbanzo bean flour) as that will result in a heavier final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. Make sure to add this in.
• Baking Powder: Since baking powder is the only leavening agent used in this buckwheat muffin recipe, and is necessary for helping the batter to rise, make sure to add this in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Ground Cinnamon: I like adding a pinch of ground cinnamon to add flavor – don’t leave it out because it makes for a delicious muffin!

How to Make Gluten-Free Buckwheat Muffins (Step by Step):

1. Preheat and Grease

Preheat oven to 350F and grease a 12-cup regular muffin tin or muffin mold or spray it with nonstick cooking spray.

Alternatively, you may also line the muffin mold with paper muffin cups or paper liners.

2. Beat Oil and Sugar

In a large mixing bowl, beat the sunflower oil and sugar together to combine.

3. Add Eggs and Water

Add the beaten eggs and filtered water to the bowl with the oil-sugar mixture. Whisk well until combined.

4. Whisk Dry Ingredients

In another large bowl, sift the buckwheat flour, gluten-free all-purpose flour, xanthan gum, baking powder, salt, and ground cinnamon. Whisk well to combine.

5. Combine Wet Ingredients and Dry Ingredients

Add the flour mixture to the bowl with the liquid ingredients and mix well until you get a homogeneous batter (the batter will be quite liquid).

6. Divide Batter Between Cavities

Divide the buckwheat muffin batter evenly between the cavities of the muffin tin or mold.

7. Bake Until Golden Brown

Bake for 30 to 35 minutes until the muffins have domed and are golden brown on top.

8. Cool Before Removing

Let the buckwheat muffins cool for at least 5 minutes before removing them from the muffin pan and then allow them to cool completely at room temperature on a wire rack before enjoying.

Dish by Dish Tips/Tricks:

• Storing: To store, place these gluten-free buckwheat muffins in an airtight container and store in the refrigerator for up to 4 days. To freeze, wrap the muffins in plastic wrap and freeze for up to 2 months. Let the muffins thaw completely overnight in the refrigerator before warming them up a little in the oven.
• Optional Add-Ins: Feel free to add in a handful of chocolate chips, cacao nibs, pumpkin seeds, chia seeds or even some juicy blueberries for buckwheat blueberry muffins if you prefer.

Recipe FAQs:

Buckwheat Flour Recipes to Enjoy

• Soft, Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free)
• Easy Buckwheat Cookies (Gluten-Free, Dairy-Free)
• Buckwheat Banana Bread (Gluten-Free, Dairy-Free)
• Easy Buckwheat Crepes (Gluten-Free, Dairy-Free)

Other Gluten-Free Muffin Recipes to Bake: