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Fluffy Buckwheat Morning Glory Muffins - buckwheat muffins

Fluffy Buckwheat Morning Glory Muffins

Buckwheat muffins: bake these light, tender morning glory muffins. A perfect, healthy breakfast or snack, easy to make and utterly satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 210 kcal

Ingredients
  

  • 1 1/4 cups buckwheat flour
  • 1 cup almond flour
  • 1/2 cup arrowroot powder (or tapioca starch)
  • 1/3 cup coconut sugar (or brown sugar)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup unsweetened applesauce
  • 2 eggs

Instructions
 

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with liners or spray generously with cooking spray.
  • In one bowl, combine the buckwheat flour, almond flour, arrowroot powder, coconut sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the applesauce and eggs.
  • Pour the wet ingredients into the dry ingredients. Stir gently until just combined and no dry streaks remain. Do not overmix.
  • Fill each muffin cup 3/4 full with the batter.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.