Double chocolate muffins made with buckwheat flour. This vegan and gluten-free recipe results in a crumbly but moist and delicious muffin!
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 I'd had a bag of it in my pantry for a while and figured I had better get round to using it before it goes out of date.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!
And the texture of these chocolate buckwheat muffins is divine. Maybe one of the best gluten-free muffins I've tried yet.
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.
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
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📖 Recipe
Gluten-free Chocolate Buckwheat Muffins (Vegan)
Delicious, indulgent double chocolate muffins made from wholesome buckwheat and almond flour! Vegan & gluten-free.
Ingredients
- 85 g / ½ cup buckwheat flour
- 50 g / ½ cup ground almonds or almond flour
- 4 tbsp arrowroot powder, or tapioca flour
- 4 tbsp cocoa powder
- 1 tsp gluten-free baking powder
- ½ tsp bicarbonate of soda
- 80 ml /1/3 cup coconut oil, melted
- 80 ml / ⅓ cup maple syrup, or agave nectar
- 120 ml / ½ cup just-boiled water
- 1 tbsp apple cider vinegar
- 80 g / ½ 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, vinegar 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 ⅔ way up.
- Bake for 20 minutes until well risen and a slightly firm.
- Leave to cool before serving and enjoy!
Notes
Please note that these muffins are crumblier than wheat muffins and do fall apart more easily. It's best to use muffin cases.
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mary russell says
Just made this recipe for birthday girl: on gluten free, no processed sugar diet.
Absolutely delicious and not crumbly at all. Used white vinegar, boiled day old coffee, vintage maple Vermont syrup, Ghirardelli cocoa powder and rest of recipe as you indicated. I give it 5 stars.
And will share your website with her! Thank you. Very impressed!!!!!
Kim says
Can you substitute another Gluten Free flour instead of Almond flour since I am allergic to almonds?
Lona says
Do you have a suggestion for something to replace the almond flour if making these nut free?
Linda says
Hi, I made these in muffin papers, got 11 muffins. The flavor is good, although it took a muffin or two to get used to the buckwheat taste. Since I am not vegan, I will add an egg or 2 next time. I think that will make a fluffier, more held together muffin. Otherwise the taste is nice and chocolate . Thanks!