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 I’d had a bag of it in my pantry for a while and figured I had better get round to using it before it goes out of date.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 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 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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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!