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 I’d had a bag of it in my pantry for a while and figured I had better get round to using it before it goes out of date.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
More Vegan & Gluten-free Recipes
Vegan Lemon Polenta Cake (Gluten-free)
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
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 just-boiled water
- 1 tbsp apple cider vinegar
- 80 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, 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 2/3 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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I loved the flavour and consistency of these muffins – actually I adored them. But one problem – the muffin tops delaminated from the rest, and I was not able to get the muffins out of the pan in once piece. They were too crumbly. Is this perhaps because I didn’t use paper muffin cups, I just used a greased muffin pan? By the way, the muffin pan I used, and it wasn’t a mini muffin pan, gave me 12 muffins.
Also in your recipe you don’t say when to add the cider vinegar.
Otherwise, the muffins are perfect.
Hi Barbara. Thank you so much for these notes, that is very helpful for me! It’s been a while since I made these but this is the perfect excuse to bake some more, so I can double check how many muffins the mixture makes. I’m glad you enjoyed them, although I do recall them being quite crumbly yes, so a muffin case would be wise. I’ve just added that to the notes, along with when to add the vinegar. Apologies for it not being clear before.
Can you add cacao powder instead of cocoa powder?
You can, however I don’t recommend it. It’s a bit bitter for baking, less acidic (so might affect the overall rise of the muffins) and can be a little more drying too. If you do want to use it, make sure to use a bit less (maybe about 3 tbsp instead). Let me know how it goes!
OMG the batter alone was delicious. I used coffee instead of the water because coffee and chocolate are a match made in heaven. These are sooooo delicious! Thank you!
Coffee instead of water is an amazing idea! I have to try that with this recipe next. So glad you enjoyed them :-)
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!
What can I substitute with the buckwheat flour? I don’t have it.
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
Using chia seeds does seem like it would add some health benefits- did you use a 1:1 ratio for the arrowroot starch?
Yummy recipe, Aimee- thanks for sharing it!
Hi Stacey, sorry I only just got your comment through! I don’t think a 1:1 would work in this case. I would have to experiment and see so I can’t recommend how you would use chia seeds here, sorry. Let me know if you try it though!