Description
Tender and moist, a batch of these easy buckwheat muffins come together in under an hour, and make a great breakfast, or an anytime snack the whole family will love! Totally gluten-free and dairy-free too.
Ingredients
- 1 cup sunflower oil
- 1 cup sugar
- 4 large eggs, beaten
- 1 cup filtered water, room temperature
- 2 cups buckwheat flour
- 1/2 cup gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum
- 2 1/2 teaspoons baking powder
- Pinch of salt
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Grease: Preheat oven to 350F and grease a 12-cup regular muffin tin or silicon muffin mold.
- Beat Oil and Sugar: In a large mixing bowl, beat the sunflower oil and sugar together to combine.
- Add Eggs and Water: Add the beaten eggs and filtered water to the bowl with the oil-sugar mixture. Whisk well until combined.
- 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.
- Combine Wet and Dry Ingredients: Add the flour mixture to the bowl with the wet ingredients and mix well until you get a homogeneous batter (the batter will be quite liquid).
- Divide Batter Between Cavities: Divide the buckwheat muffin batter evenly between the cavities of the muffin tin or mold.
- Bake Until Golden Brown: Bake for 30 to 35 minutes until the muffins have domed and are golden brown on top.
- 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 on a wire rack before enjoying.
Notes
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 almond milk or cashew milk if you prefer.
Buckwheat Flour: You can either make your own buckwheat flour or buy it online.
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!
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.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Snacks
- Method: Baking
- Cuisine: Western
