Finding so many great sounding Gluten Free Vegan recipe, I wonder sometimes if I have posted the same ones more than once. But then I find a real winner like the Healthy Buckwheat Vegan Muffins recipe.
I specially like this recipe because it used NO ADDED SUGAR! In my opinion, it make no sense to bake a Gluten Free Vegan cookie, cake or muffin if it is loaded with sugar. Okay, we are avoiding Gluten and non-vegan ingredients and poisoning ourselves with sugar instead! So you will NEVER find a recipe loaded with sugar (or soy, for that matter) on this website!!
Okay, I’ll get off my soap box now and share the recipe:
|Healthy Buckwheat Vegan Muffins||
- 1-1/4 cups buckwheat flour
- 1/4 cup tapioca flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda (1/4 teaspoon above 3000 feet)
- 1/4 teaspoon salt
- 1-1/3 cups mashed banana (3 to 4 bananas)
- 1/4 cup coconut oil
- 1/4 cup honey or maple syrup (for vegan)
- 1 teaspoon vanilla extract
- 1/3 cup Hemp Hearts (shelled hemp seeds)
- 1/3 cup chopped dairy-free dark chocolate, semi-sweet chocolate chips, cacao nibs, or a combination
- Preheat your oven to 375ºF and line 9-10 muffin cups.
- In a medium-sized bowl, combine the buckwheat, tapioca, cinnamon, baking powder, baking soda, and salt.
- Blend the banana, oil, honey or maple syrup, and vanilla in another bowl until nearly smooth (some small banana lumps are okay).
- Combine the flour mixture into the wet ingredients, stirring until just mixed.
- Stir in the hemp seeds and chocolate.
- Fill the 9-10 muffin cups, and bake for 25 to 30 minutes, or until slightly browned on top and a toothpick inserted into the center of a muffin comes out clean.
I would make a few changes to this recipe.
First, I would use Maple sugar (not the honey that is first suggested)
Second, I would use Chia (or Selba) seed rather than the hemp hearts/seeds. I keep Chia seeds in my pantry all the time whereas I don’t have hemp seeds or hearts around all the time.
But fix the recipe any way you want — it is sure to be great!
If you are interested in more of Alisa Fleming’s recipes, click the link below to view her cookbook