This buckwheat muffins recipe is packed with wholesome ingredients, making it a perfect breakfast on the go or anytime snack. These come out of the oven with a nice crispy top and a surprisingly light and “fluffy” inside. Love ’em!
Cinnamon Buckwheat Muffins Recipe
1 1/2 cups buckwheat flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 cup applesauce
1 cup milk
1 egg, beaten
1/4 cup olive oil
Preheat oven to 325 degrees. Combine dry ingredients in a large bowl. Add wet ingredients and stir well. Batter will be runny. Fill muffin tins 3/4 full. Bake appx 30 minutes.
NOTE: To make this a vegan recipe, replace the milk with almond or other milk. Replace egg with additional 1/4 cup of olive oil.
Yosheena says
Just tried it. I replaced the milk with almond milk and its really awesome. The first time that my muffins are perfect! thank you so much.
Chrysa says
I’m so happy to hear that!
Robin Wilson says
You’d think that I would know what buckwheat is but I don’t. LOL. But the muffins sound awesome. I love cinnamon and glad that it is a standout ingredient.
Seth says
Honestly, I don’t even know what buckwheat is, but these muffins look good. I’m a sucker for muffins.
shelly peterson says
I love muffins. These look really yummy!