Easy Buckwheat Muffins (Naturally Sweetened, GF)
Buckwheat muffins made with fresh apples, oats, and dates! Plus a few other things. It’s a super easy recipe that also happens to be gluten-free!
I’ve really been loving buckwheat lately and this new recipe has only deepened that love. Buckwheat has a very fragrant, slightly sweet, and nutty flavor that goes great in scones, cookies and more. It doesn’t taste like lavender or rose, but it has a floral quality to it that I just love. It’s perfect for these hearty muffins. These buckwheat muffins are super easy (mixed in the blender), healthy (sweetened with dates, apples and agave), and delicious! Oh, and using buckwheat means that you’ll have naturally gluten-free flour, too! I’m addicted and already have a batch on the counter and a batch in the freezer. Happy baking!
Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
I’ve adapted this recipe from Pinch of Yum’s Zucchini Muffin recipe that I just love. Just simple, wholesome ingredients here. Aside from the taste, the wholesome ingredients are my favorite thing about these gluten-free muffins. These make for a great breakfast or snack you can feel great about eating.
Ingredients
Buckwheat Muffins
Dry Ingredients:
- Rolled oats – Oats are also gluten-free and help balance out the rich flavor of buckwheat. Homemade oat flour can also be used to make these amazing (gluten-free) waffles!
- Buckwheat flour
- Ground cinnamon
- Baking soda & salt
Wet Ingredients:
- Dates
- Fresh apples
- Large eggs
- Agave syrup
- Sunflower oil
- Vanilla extract
Is Buckwheat a Whole Grain?
Yes! Buckwheat is considered a whole grain by the USDA when in its hulled form.
Let’s make buckwheat muffins!
Step 1: Grate the apples
A note about the apples: My favorite apples to use have been snow apples! And I have found that the type of apple really does make a difference in the overall flavor and just how much you can actually taste apple. It seems the more tart, the better. Granny Smith also work well. But have no fear if you don’t have access to either of those varieties– you really can use any apple and still get a very tasty muffin.
Step 2: Place all ingredients in a blender
Now all you need to do is measure your ingredients, place them in a high-speed blender (affiliate link) or food processor, and blend away. You want the batter to be relatively smooth, but some chunks are okay.
Step 3: Scoop batter into a muffin tin
Yet another place where my cookie scoop (affiliate link) comes in handy! Divide batter evenly between the cups and sprinkle with oats if desired. This doesn’t affect taste, but it looks cute. Paper muffin cups are not necessary as long as you use a non-stick muffin pan and grease it well.
Step 4: Bake, then enjoy!
Now all that’s left is baking these beautiful muffins at 350°F for about 15 minutes. I highly recommend enjoying these with a little pat of melted butter. Or a big pat, up to you. ?
Storing and reheating instructions for buckwheat muffins
Freezing buckwheat muffins
To freeze leftover muffins, first allow them to cool completely on a wire rack. Then place them in a Ziploc freezer bag or other airtight container lined with paper towels and place in the freezer for up to 3 months. Try to keep them in an even layer in the bag and lay them gently on the freezer shelf.
Storing at Room Temperature
To store buckwheat muffins at room temperature, follow the same steps as above. However, they will be best if consumed within 2-3 days.
Reheating muffins from frozen
While you can take these directly from the freezer and reheat them in the oven, I prefer to just remove them from the freezer ahead of time and allow them to thaw at room temperature. You can then pop them in the microwave for about 10 seconds if you want to enjoy them warm.
If you want to heat directly from frozen. Wrap a muffin individually in foil and place in a 400°F degree oven for 15 minutes, until heated through.
Reheating muffins in the microwave
To reheat these in the microwave just place a muffin on a plate or paper towel and microwave for 10 seconds.
Substitutions and Add-Ins
I used sunflower oil in this recipe, as it was what I had at the time I made this recipe. However, you can absolutely use olive oil or avocado oil as well. A great way to make these more decadent is by adding chocolate chips! Chocolate goes sooo well with the earthy flavors of buckwheat, as evidenced by my Buckwheat Chocolate Chip Cookies. Also, feel free to replace the agave syrup with a 1/4 cup of maple syrup for a slightly different but great flavor!
Tried this Buckwheat Muffins recipe?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!
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Easy Buckwheat Muffins (Naturally Sweetened, GF)
Moist, flavorful and so easy to make. These buckwheat muffins will become an instant staple!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
- 3 apples, grated (about 2 cups)
- 1 1/2 cup oats
- 1/2 cup buckwheat flour
- 1/2 cup deglet noor or medjool dates (about 9 dates)
- 2 eggs
- 1/4 cup agave syrup
- 1/2 cup sunflower oil
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F.
- Place all ingredients in a blender and blend until almost smooth.
- Scoop into a greased or lined cupcake pan. Divide batter evenly between the 12.
- Sprinkle oats on top of each before baking if desired.
- Bake for 15 minutes.
Notes
Substitutions
- You can sub maple syrup for agave
- You can use olive oil or avocado oil instead of sunflower oil
Tips
- It’s okay if the batter has some chunks but you want it relatively smooth
- These will be good with any apple you choose, but the flavor of the apple really does make a difference in the overall taste of the muffin. Try to use more tart varieties. Granny Smith and Snow have been my favorite to use.
These muffins are soo good! I made them for a family get together and they were a hit. Thanks for sharing this recipe!
Glad to hear it! They are my new favorite!
I love these moist and fluffy muffins! I’ve made them several times, substituting agave with maple syrup, cardamom instead of cinnamon (I’m allergic to cinnamon 😔)and olive oil instead of vegetable oil. I also mix and sprinkle about 2 tablespoons of brown sugar with 1 to 2 tablespoons chopped walnuts and one teaspoon cardamom, as a kind of streusel topping without butter, on the tops of the muffins before baking. This recipe is a keeper!
Do you think I could replace eggs with bananas? I want them vegan. Thank you!
Hello Martyna! I don’t do a lot of vegan baking so I’m honestly not sure. If you typically find success replacing eggs with banana it might be worth a try! Let me know if it works out 🙂
You could substitute the egg with chia eggs. 1 tablespoon chia seeds to 3 tbsp water. Let sit for 5 minutes till it becomes a gel. Add instead of the egg.
This recipe was awesome! Definitely a fluffier texture than most other gluten free muffin recipes I’ve tried. I used EVOO instead of sunflower and maple syrup instead of agave to meet the needs of the Mediterranean Diet.
I’m so happy you loved them! I need to make a batch 😛 yes, those swaps totally work!
I made these with a couple substitutions and they came out great. I substituted honey for agave syrup and two “flax eggs” in place of eggs. I added about 1/2 cup soy milk during blending because the mixture was too dry. I had to add five minutes to the bake time as they didn’t pass the toothpick test at 15 minutes. Next time, I’m going to try adding crumbled walnuts after the blending.
Hi Mark, thank you for your review! I’m glad these worked out well for you 🙂
I was really excited to try these, and the flavor is great. I really like how they are naturally sweetened. However, the method of making this recipe in a blender made it into a nightmare for me personally. The mixture was sticky and I could barely get it out of the mixer, and into my mini-muffin tins. I also struggled to get the residue off. I believe it would be best to blend some of the ingredients and add them to a bowl to mix by hand. I was also not impressed by the color of the final product. Muffins came out “grayish” and not very appealing. I’m wondering if adding blueberries would help brighten them up.
Can whole eggs be substituted with egg whites?
Also can the buckwheat and oat amounts be flip flopped or made equal? I understand they would be more dense but I like to limit oat content as much as possible in recipes.
Hi Jen, I’m sorry but at this point I haven’t tried either substitution you asked about and I am not 100% sure. Generally if you are subbing egg whites for whole eggs, you want to use 2 egg whites per egg. I think this would be fine. As far as the flour swap, I’m a little more concerned. Oats absorb more liquid than buckwheat flour so I’m not sure how that would change the structure. If you try it, let me know.