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

close up of a buckwheat flour muffin on a cooling rack

4.80 from 45 votes

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!

Prep Time5

Cook Time25

Total Time30

Course: Muffins

Cuisine: American

Keyword: buckwheat flour muffins, easy gluten-free vegan muffins, easy vegan gluten-free muffins, oil-free, oil-free vegan muffins, vegan gluten-free oil-free baking, vegan gluten-free oil-free buckwheat flour muffins

Servings: muffins

Author: Camilla

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

Preheat oven to 350F (180C). Line 8 cups of a stanrd size muffin tin with paper or foil liners.
In a medium bowl, whisk the buckwheat flour, coconut flour, coconut sugar, baking soda and salt until blended.
Add the water, vinegar and vanilla to dry ingredients. Stir until blended. If desired, stir in chocolate chips or other stir-in option.
Evenly portion the batter between the prepared muffin cups.
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.
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