Are you ready to indulge in a deliciously wholesome treat that’s both vegan and gluten-free? These Vegan Gluten-Free Buckwheat Muffins are not only easy to make, but they also pack a nutritious punch that will leave your taste buds dancing! With their tender crumb and delightful flavor, you won’t believe how simple it is to whip up a batch of these delightful muffins in just 40 minutes. Whether you’re looking for a quick breakfast option or a satisfying snack, these muffins are sure to become a staple in your kitchen. Get ready to impress your friends and family with this irresistible recipe that’s bound to have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup buckwheat flour
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1 cup almond milk
- 1/4 cup applesauce
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with oil to prevent sticking.
- In a large mixing bowl, combine the buckwheat flour, almond flour, baking powder, baking soda, and salt. Whisk the dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, mix together the wet ingredients: almond milk, maple syrup, and applesauce. Stir until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few small lumps.
- If desired, you can add in mix-ins such as nuts, seeds, or dairy-free chocolate chips at this stage. Gently fold them into the batter.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your vegan gluten-free buckwheat muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Measure Accurately: For the best results, be sure to measure your flours accurately. Spoon the flour into the measuring cup and level it off with a knife to avoid packing it down.
- Mix-Ins Galore: Feel free to customize your muffins! Add in your favorite mix-ins like chopped nuts, seeds, or dairy-free chocolate chips for an extra flavor boost.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few lumps are perfectly fine; overmixing can lead to dense muffins.
- Check for Doneness: Ovens can vary, so start checking your muffins around the 25-minute mark. They’re done when a toothpick inserted in the center comes out clean.
- Cool Properly: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage Tips: Store your muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. Just pop them in the microwave for a few seconds to enjoy them warm!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 22g
Protein: 4g
Fat: 7g
Saturated Fat: g
Cholesterol: 0mg
