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Vegan Gluten-Free Buckwheat Muffins {oil-free, easy}

With one easy recipe–my Vegan Gluten-Free Buckwheat Muffins–you can make countless variations of delicious, hearty muffins. I’ve added chocolate chips, but fresh fruit, dried fruit, nuts, seeds, spices, and more can be added with equal success. The muffins are oil-free, too!

buckwheat muffins in white paper liners  on a black cooling rack

Oil-Free Buckwheat Flour Muffins

These buckwheat flour muffins solve multiple problems. For example, “What I am going to do with that buckwheat flour that’s been in the freezer for a year?” and “How can I eat more chocolate chips for breakfast?”

Without giving it too much additional thought, grab a bowl, combine the buckwheat flour and chocolate chips (and a very short list of other items), and SHAZZAM! Your house smells like a bakery and nine perfect muffins sit on your countertop.

You have also answered the question of what to nibble as you sip your cup of coffee.

single buckwheat muffin with chocolate chips  with the white paper liner partially removed

Recipe Benefits

These versatile muffins are:

  • Oil-free
  • Gluten-free
  • Vegan (egg-free & dairy-free}
  • Rich in antioxidants
  • Made with minimal ingredients
  • Quick & easy (both to make and bake)
  • Made in 1 bowl (minimal dishes, hooray!)
  • Only 101 calories each

Ingredients for the Muffins

overhead shot of the ingredients for buckwheat muffins

A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.


Here is what you will need:

Optional Chocolate Chips or Other Stir-Ins

Some of you have likely noticed the absence of chocolate chips on the ingredients list. It’s not an omission. Rather, an option.

Add 1/3 cup chocolate chips (regular or miniature) to the batter, or a host of other options. An equal amount of chopped dried fruit (dried cranberries are excellent), coarsely chopped nuts or seeds, or cacao nibs in place of the chocolate chips.

buckwheat muffin stir-in ingredients in small glass bowls on a marble countertop.

What is Buckwheat Flour?

The small seeds of the buckwheat plant (groats) are ground to make a strongly nutty-flavored flour that is unmistakably delicious and distinctive in all kinds of baking and cooking.

Despite having “wheat” in the name, buckwheat has no relation to wheat whatsoever. It is a naturally gluten-free grain, and the flour is likewise 100% gluten-free. Buckwheat flour is naturally low on the glycemic index and is packed protein, fiber and antioxidants.

Tip: Grind Your Own Buckwheat Flour

If you have a high-speed blender, you can grind your own buckwheat flour from whole buckwheat groats. Buckwheat groats are particularly easy to grind into a fine flour (since they are not true grains).

Place the groats (up to 2 cups at a time, depending on the size of your blender) in the blender and then blend away. Sift the flour through a fine-mesh sieve afterwards to remove any stray bits that are left unblended.

Store any extra flour in an airtight bag or container and freeze (for up to 1 year) until next time.

Why is Coconut Flour Added?

The addition of coconut flour to this muffin recipe is for fluffiness and moisture.

Coconut flour adds lightness and a moist texture to these buckwheat flour muffins. It is something that the recipe needs in the absence of eggs and added fat. Without it, the muffins will be heavy with a dense crumb.

Step by Step Instructions

The muffins take very little time and effort to prepare (i.e., every reason in the world to make a batch asap :)).

Step One: Preheat the Oven & Line a Muffin Tin

Before mixing the muffin batter, preheat your oven to 350F (180C). Line 8 of the cups of a standard size muffin tin with paper or foil liners. Alternatively, liberally spray the cups with nonstick cooking spray (generous greasing with oil will also work).

a silver muffin tin with eight of the cups lined with white paper liners

Step Two: Whisk the Dry Ingredients

buckwheat flour muffin dry ingredients whisked in a glass bowl

Whisk the buckwheat flour, coconut sugar, coconut flour, baking soda and salt in a medium mixing bowl until blended. 

Step Three: Add the Wet Ingredients

Add the water, vinegar and vanilla to the bowl of dry ingredients. Stir until completed combined (no visible dry bits) into a smooth batter.

The batter will look loose upon initial stirring. It will begin to thicken seconds later thanks to the absorbent nature of the coconut flour.

buckwheat flour muffin batter in a glass bowl

If you wish to add in any lumpy-bumpy stir-ins (e.g., chocolate chips, dried fruit, chopped nuts, chopped seeds, etc.), stir them in here.

buckwheat muffin batter in a glass bowl with chocolate chips added

Step Four: Portion the Muffin Batter

Evenly portion the muffin batter amongst the prepare muffin cups, smoothing the tops. A large cookie scoop with a spring release mechanism makes this step particularly easy.

The muffin batter will be just shy of the top of the muffin cups.

buckwheat flour muffin batter portioned into white paper lined muffin cups

Step Five: Bake the Muffins

Bake the muffins in the preheated 350F (180C) oven for 22 to 25 minutes until the tops have puffed some, the surface of the muffins appears dry, and a toothpick inserted in the center of a muffin comes out clean.

Remove the muffin tin from the oven and let the muffins cool, still in the tin, for five minutes.

baked buckwheat flour muffins still in a muffin tin

Cool the Muffins

Remove the muffins from the muffin tin. Place the muffins on a cooling rack to cool completely.

close up of a buckwheat flour muffin on a cooling rack

What is the Texture & Taste?

Texture: The muffins are soft and fluffy, as a good homemade muffin should be. They have just the right amount of moistness, too. The muffins do not taste like they are free of oil and other fats.

Taste: I love the not-too-sweet, whole grain flavor of these muffins–they are definitely good-morning, get-started-on-the-right-foot, kind of muffins (i.e., prepare to feel more than a tiny bit virtuous after eating one ;).

If you are not fan of coconut, fear not: neither the coconut sugar nor coconut flour contribute a noticeable coconut flavor.

Happy baking!

a pile of buckwheat flour muffins in an antique pie tin

FAQ

Can I use different flours (in place of the buckwheat flour and/or coconut flour)?

I specifically developed the recipe for buckwheat flour, hence I am unsure of how other flours might work as a substitute. However, if you are up for a bit of experimentation, almond flour, oat flour, or chickpea flour are what I would suggest.

There is, however, no substitution for the coconut flour in this recipe.

Does it matter if I use light or dark buckwheat flour?

Any variety of buckwheat flour will work in the recipe.

Not all bags of buckwheat flour indicate whether the contents are light or dark, but it does not matter either way. Darker buckwheat flour can have a more robust taste than light varieties, but both work beautifully in these muffins.

How do I store the muffins?

Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 5 day, or the freezer for up to 6 months.

Similar Vegan Gluten-Free Recipes to Try:

Yield: 8 muffins

Vegan Gluten-Free Buckwheat Muffins {oil-free, easy}

close up of a buckwheat flour muffin on a cooling rack

With one easy recipe--my Vegan Gluten-Free Buckwheat Muffins--you can make countless variations of delicious, hearty muffins. I've added chocolate chips, but fresh fruit, dried fruit, nuts, seeds, spices, and more can be added with equal success. The muffins are oil-free, too!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 and 1/4 cups (150 g) buckwheat flour
  • 1/4 cup (28 g) coconut flour
  • 3 tablespoons (36 g) coconut sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/3 cups water
  • 2 teaspoons cider vinegar
  • 1 teaspoon (5 mL) vanilla extract
  • Optional: 1/3 cup chocolate chips (or o choose from options below)

Instructions

  1. Preheat oven to 350F (180C). Line 8 cups of a stanrd size muffin tin with paper or foil liners.
  2. In a medium bowl, whisk the buckwheat flour, coconut flour, coconut sugar, baking soda and salt until blended.
  3. Add the water, vinegar and vanilla to dry ingredients. Stir until blended. If desired, stir in chocolate chips or other stir-in option.
  4. Evenly portion the batter between the prepared muffin cups.
  5. Bake in the preheated oven for 22 to 25 minutes until slightly puffed, the surface of the muffins appears dry, and a toothpick inserted in the center of a muffin comes out clean.
  6. Cool in the muffin tin for 5 minutes before removing the muffins to a cooling rack. Cool completely.

Notes

Stir-in Options: instead of chocolate chips, consider an equal amount of chopped dried fruit, chopped nuts or seeds, or toasted unsweetened coconut flakes.

Storage: Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 5 day, or the freezer for up to 6 months.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 101Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 149mgCarbohydrates 20gFiber 2gSugar 6gProtein 3g

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