I’m on a buckwheat flour kick at the moment. I’d had a bag of it in my pantry for a while and figured I had better get round to using it before it goes out of date.
Well, I have been missing out all this time. I love baking with this flour!
Admittedly, the buckwheat does have a strong flavour that tends to blend better with more earthy flavours (such as chocolate) and doesn’t taste like your typical white wheat flour in any respect. But it’s not a bad thing.
Do you bake with buckwheat flour? What sort of recipes do you like to use it in?
I also have some whole buckwheat which I’ve heard makes fantastic risottos, so stay tuned for that!
These muffins are:
- Dairy-free & eggless
- Vegan
- Gluten-free
- Free-from refined sugars
- Soy-free
- Kid-friendly
- Freezer-friendly
Double Chocolate Buckwheat Muffins (Vegan + Gluten-free)
Delicious, indulgent double chocolate muffins made from wholesome buckwheat and almond flour! Vegan & gluten-free.
Ingredients
- 85 g (1/2 cup) buckwheat flour
- 50 g (1/2 cup) ground almonds or almond flour
- 4 tbsp arrowroot powder, or tapioca flour
- 4 tbsp cocoa powder
- 1 tsp gluten-free baking powder
- 1/2 tsp bicarbonate of soda
- 80 ml (1/3 cup) coconut oil, melted
- 80 ml (1/3 cup) maple syrup, or agave nectar
- 120 ml (1/2 cup) boiled water
- 1 tbsp apple cider vinegar
- 100 g (1/2 cup) dark chocolate chips
Instructions
- Preheat the oven to 180C / 350F and line a cupcake tin with 6 muffin cases.
- Stir together the dry ingredients (buckwheat flour, ground almonds, arrowroot, cocoa powder, baking powder and bicarbonate of soda)
- In a separate small bowl or jug, mix together the coconut oil, maple syrup and boiled water.
- Stir the wet into the dry and mix until smooth.
- Stir in the dark chocolate chips.
- Divide the mixture between the 6 muffin cases. The mixture should reach about 2/3 way up.
- Bake for 20 minutes until well risen and a slightly firm.
- Leave to cool before serving and enjoy!
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Hey! They look really yummy. Got one question though… the boiled water must to be hot or cold? :)
I couldn’t resist this recipe despite having to try a few subs which hopefully haven’t ruined them: besan for almond flour, oilive oil for coconut oil, softened blended dates for sweetness and cacao nibs, pepitas and currants instead of choc chips, balsamic instead of ACV. The batter turned out a thick chocolate mousse kind of texture. Counting the minutes : )
Hope you enjoyed them!
The first reason to try is they are engless and second is they look tasty, and third is my niece caught me reading this recipe and getting stubborn to make the muffins now. And I am going to use olive oil :)
The whole family loved these! Thank you – a simple and delicious recipe!
These are delicious! Even though I tweaked the recipe so much that they didn’t rise, they taste phenomenal! Thanks for the recipe Aimee.
Hi, can the coconut oil be substituted with any other oil…sunflower or olive oil?
Hi Priya, yes it can! Vegetable oil, mild olive oil or melted vegan butter.
Hi! This looks so yummy and I cannot wait to make it. Do you add the apple cider vinegar with the wet ingredients? Thanks!
Hi Amanda, I hope you enjoy them! Yes, add it in with the wet ingredients. It will interact with the rising agents to add more air to the batter.
Thank you for the recipe. It is the most fluffy vegan cake I have made. I use chia seed meal to replace arrowroot starch, and replace syrup using amazake. The end result is soft and fluffy cake but not sweet enough..next time will try rice syrup or date paste. Thank you