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 I’d had a bag of it in my pantry for a while and figured I had better get round to using it before it goes out of date.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
More Vegan & Gluten-free Recipes
Vegan Lemon Polenta Cake (Gluten-free)
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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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!
Barbara says
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.
Aimee says
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.
Dil says
Can you add cacao powder instead of cocoa powder?
Aimee says
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!
Kennya says
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!
Aimee says
Coffee instead of water is an amazing idea! I have to try that with this recipe next. So glad you enjoyed them :-)
nile says
Hey! They look really yummy. Got one question though… the boiled water must to be hot or cold? :)
Alison says
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 : )
Aimee says
Hope you enjoyed them!
Srishti says
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 :)
Fiona says
The whole family loved these! Thank you – a simple and delicious recipe!
Savana Stevenson says
What can I substitute with the buckwheat flour? I don’t have it.
Sue says
These are delicious! Even though I tweaked the recipe so much that they didn’t rise, they taste phenomenal! Thanks for the recipe Aimee.
Priya says
Hi, can the coconut oil be substituted with any other oil…sunflower or olive oil?
Aimee says
Hi Priya, yes it can! Vegetable oil, mild olive oil or melted vegan butter.
Amanda says
Hi! This looks so yummy and I cannot wait to make it. Do you add the apple cider vinegar with the wet ingredients? Thanks!
Aimee says
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.
Ben says
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
stacey says
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!
Aimee says
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!