Healthy Buckwheat Vegan Muffins

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:

Picture courtesy of http://www.godairyfree.org/recipes/power-vegan-gluten-free-muffin-recipe

Healthy Buckwheat Vegan Muffins
Recipe Type: Gluten Free Vegan Muffins
Author: Alisa Fleming on ‘Go Dairy Free’ Blog
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 9-10 muffins
Ingredients
  • 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
Instructions
  1. Preheat your oven to 375ºF and line 9-10 muffin cups.
  2. In a medium-sized bowl, combine the buckwheat, tapioca, cinnamon, baking powder, baking soda, and salt.
  3. Blend the banana, oil, honey or maple syrup, and vanilla in another bowl until nearly smooth (some small banana lumps are okay).
  4. Combine the flour mixture into the wet ingredients, stirring until just mixed.
  5. Stir in the hemp seeds and chocolate.
  6. 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.

READ THE REST OF THE RECIPE NOTES

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

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