Buckwheat Muffin Recipe Vegan Made Easy and Delicious

If you’re looking for a wholesome, delicious, and completely vegan muffin that’s perfect for breakfast, snacking, or a light dessert, these buckwheat muffins are an absolute must-try. Buckwheat, despite its name, is not a wheat but a nutrient-packed seed that adds a unique nutty flavor and a wonderful texture to baked goods.

These muffins are naturally gluten-free, high in fiber, and loaded with plant-based protein, making them a fantastic choice for anyone following a vegan lifestyle or simply wanting to eat healthier.

This recipe is incredibly easy to make, requiring just a handful of simple ingredients that you might already have in your pantry. The muffins come out moist, fluffy, and perfectly sweetened with natural maple syrup.

Whether you’re a seasoned vegan baker or a curious newcomer, these muffins will quickly become a staple in your kitchen. Plus, they’re versatile — you can customize them with your favorite add-ins like berries, nuts, or spices.

Let’s dive into how you can make these delightful buckwheat muffins today!

Why You’ll Love This Recipe

These vegan buckwheat muffins check all the boxes for a perfect treat. First, they’re incredibly nutritious.

Buckwheat is rich in antioxidants, minerals like magnesium and manganese, and essential amino acids. Second, the recipe uses no animal products, making it suitable for vegans and those with dairy or egg allergies.

Another reason to love this recipe is its simplicity. You don’t need any fancy equipment or hard-to-find ingredients.

The muffins come together quickly, making them ideal for busy mornings or last-minute gatherings. Their moist texture and mildly sweet flavor appeal to kids and adults alike.

Finally, these muffins freeze and reheat beautifully, so you can prep a batch ahead of time and enjoy healthy snacks all week long. If you love experimenting with flavors, this recipe is a perfect base for your creativity!

Ingredients

• 1 ½ cups buckwheat flour (finely ground)
• ½ cup oat flour (or gluten-free all-purpose flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup unsweetened almond milk (or any plant milk)
• ¼ cup melted coconut oil (plus extra for greasing)
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• ½ cup chopped walnuts or pecans (optional)
• ½ cup fresh or frozen blueberries (optional)

Equipment

• Muffin tin (standard 12-cup size)
• Muffin liners or non-stick spray
• Large mixing bowl
• Whisk or mixing spoon
• Measuring cups and spoons
• Small bowl
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease it with coconut oil.
2. In a large bowl, combine the dry ingredients: buckwheat flour, oat flour, baking powder, baking soda, salt, and cinnamon. Whisk them together to evenly distribute the leavening agents and spices.
3. In a separate small bowl, mix the wet ingredients: almond milk, melted coconut oil, maple syrup, vanilla extract, and apple cider vinegar. Stir well until fully combined.
4. Pour the wet mixture into the dry ingredients and gently fold with a spoon or spatula until just combined. Avoid overmixing to keep the muffins light and fluffy.
5. If using, fold in the chopped nuts and blueberries now for added texture and bursts of flavor.
6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
9. Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.

Tips & Variations

“For extra moistness, add a mashed ripe banana or ¼ cup unsweetened applesauce to the wet ingredients.”

You can easily customize these muffins to suit your taste or dietary needs. Swap the walnuts for pecans, almonds, or pumpkin seeds for different textures and flavors.

For a berry twist, try raspberries or chopped strawberries instead of blueberries.

To make these muffins nut-free, simply omit the nuts or replace them with seeds such as sunflower or chia seeds. You can also add a tablespoon of ground flaxseed or chia seeds for an omega-3 boost.

If you prefer a little extra sweetness, sprinkle the muffin tops with raw sugar or coconut sugar before baking for a delicate crunchy crust. For a spiced flavor, add a pinch of nutmeg or ginger along with the cinnamon.

For those interested in more vegan baking, check out my Lemon Ricotta Pasta With Arugula Recipe for a savory vegan delight or the Lion’S Mane Mushroom Crumble Recipes for a unique dinner option.

Nutrition Facts

Note: Nutrition values are approximate and can vary based on specific ingredient brands and add-ins.

Serving Suggestions

These buckwheat muffins are versatile and can be served in many delightful ways. For a quick breakfast, pair them with a hot cup of coffee or tea and a dollop of vegan butter or nut butter.

They also make a great snack on their own or can be sliced and lightly toasted for a crunchy treat. Serve alongside fresh fruit or a vegan yogurt parfait for a balanced snack or light meal.

For brunch gatherings, offer these muffins with a spread of jams, almond cream cheese, or a drizzle of extra maple syrup. Their subtle sweetness and hearty texture complement both savory and sweet accompaniments beautifully.

Conclusion

These vegan buckwheat muffins are a fantastic addition to any plant-based kitchen. Combining the wholesome goodness of buckwheat with simple, natural ingredients creates a muffin that’s not only delicious but nourishing too.

Whether you enjoy them for breakfast, a midday snack, or a healthy dessert, these muffins are sure to satisfy your cravings without compromising your dietary choices.

Easy to make, customizable, and packed with nutrients, this recipe is perfect for anyone looking to explore vegan baking or simply add more wholesome foods to their diet. Don’t forget to experiment with different mix-ins to keep things exciting.

Happy baking!

For more wholesome recipes, explore my Instant Pot Rabbit Recipe for a hearty meal or indulge your sweet tooth with the classic Lemon Straws Recipe.

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