Here’s a fuss-free recipe for you: buckwheat chocolate pumpkin muffins! Loaded with all the good stuff and made with a base of buckwheat flour, which is a naturally gluten-free since it’s technically a seed, just grounded into a flour. It’s a great replacement for whole-wheat flour in gluten-free baking and contains a little higher amount of protein and fiber per serving.
While this recipe can be made for any dietary lifestyle, if you’re have Celiac’s disease or a gluten allergy you want to make sure the the buckwheat flour you buy is certified gluten-free to avoid cross contamination. I like using this one and keep it stocked in my pantry for baking purposes.
Buckwheat Chocolate Pumpkin Muffins
Ingredients:
Dry:
- 1½ cups buckwheat flour
- 1/2 cup cacao (or cocoa) powder
- 3/4 cup coconut sugar (or light brown sugar)
- 1/4 cup ground flaxseed
- 1 tbsp pumpkin pie spice
- 1 tsp each baking soda + baking powder
Wet:
- 1 (15 ounce) can pumpkin puree
- 3/4 cup unsweetened milk (any)
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 egg
- pinch of salt
Toppings:
- chocolate chips of choice
- hemp seeds (optional)
Instructions:
- Preheat oven to 375˚F.
- Spray a loaf pan or muffin tins with oil or use a nonstick silicone muffin pan.
- In a large bowl add all wet ingredients together. Stir well to combine.
- Add in all dry ingredients – combine until just incorporated, making sure there are no more clumps left. (the batter will be thick – this is normal!)
- Pour the batter into muffin tins or a standard loaf pan (about 1/4 cup batter per cup for muffins – this give you around 15-16 muffins, but feel free to use 1/3 cup batter per muffin for larger muffins)
- Top with chocolate chips + hemp seeds (1/2 tsp hemp seeds per muffin)
- Bake 25 minutes for muffins (or 50 minutes for a loaf) or until a toothpick inserted into the center comes out clean.
- Allow to cool for 20 minutes before serving (don’t skip this step!)
Extra Notes:
- Store in fridge for up to 5 days or freeze to store up to 3 months
- Extra tip: pop in microwave for 20 seconds before eating to serve warm!
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