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Gluten Free Buckwheat Berry Muffins (FM)
Recipes | August 27, 2017
*Yields 10 muffins
Ingredients
1 cup buckwheat groats for soaking (you will use 1 cup of the soaked groats, there will be leftovers)
1/4 cup Swerve (erythritol sweetener)
3 tbsp almond butter
1/2 cup plain greek yogurt (or kefir)
1/2 tsp baking soda
1/4 tsp vanilla extract
1/8 tsp lemon extract
1 banana ripe or frozen
2 tbsp coconut flour
1 1/4 cup frozen berries
Instructions
1. Soak 1 cup of buckwheat groats over night. Place into a strainer and shake to get rid off most of the slime. Do not rinse. The groats will expand but you will need only 1 cup of the soaked groats. Keep the remaining 3/4 cup or so for the buckwheat pudding or buckwheat porridge.
2. Preheat oven to 350F degrees.
3. Add the cup of soaked buckwheat groats into a blender and add all the other ingredients except for the frozen berries. Blend until smooth.
4. Pour the batter into individual muffin cups (I use reusable silicone muffin cups, and I place them into a large muffin tray) only up to 3/4 full.
5. Distribute the frozen berries equally on top of each muffin batter.
6. Bake in the preheated oven for about 40 – 45 minutes. Let them cool down completely. You can sprinkle the them with powdered Swerve.
Macros Per Muffin:
Calories: 118.5
Carbs: 19.2 g
Net Carbs: 15.8 g
Fat: 3.3 g
Protein: 4.6 g
Private Member |
santa cruz, ca
OMG I am loving all your buckwheat recipes. Buckwheat is super super super healthy, and the sourdough bread has been so much fun and wonderful to make. I think I am going to ferment the buckwheat in this recipe so it has a more sour taste (and so it’s more digestible). I’m excited to try this recipe and will report back once I have. Thank you, Zuzka.
Private Member |
seattle, washington
Was thinking of making these, but would add a tablespoon of gluten…
Private Member |
santa cruz, ca
hilarious!
Private Member |
seattle, washington
I’m glad you saw that was try for a humorous response…
Private Member |
santa cruz, ca
How dare you suggest gluten!!! I’m so incredibly personally offended to the point that I cannot possibly remember the joys of life right now!!
😆
Private Member |
seattle, washington
Scott we need some sort of like button! ♡
Private Member |
I added a little chia seeds, maybe tablespoon or so-turned out great & don’t fall apart. Dough was slightly thick and sticky-yum!
Private Member |
Yum Yum! They are baking in the oven right now 🙂 Thanks for the great recipe!
Private Member |
just wanted to say… these muffins are a real THREAT TO ME !!
I made them today, and the batter looked so good, I couldn’t even wait until they were baked !! when I realized that the mix contained no eggs (wouldn’t eat them raw if you paid me), I couldn’t help it and licked all the cooking utensils clean, haha !!!
this is a wonderful treat. I LOVED THEM !! Thank you Zuzka !!!
PS I used homemade goat’s milk kefir, frozen blueberries, no lemon extract, and a not-nearly-ripe banana… oh and 35 minutes was enough cooking time.
Private Member |
cocoa beach, fl
These muffins are my new favorite thing! I used coconut milk yogurt, fresh lemon juice, fresh blueberries and a dash of cinnamon.
Thank you for the great recipe! Buckwheat is my GF jam! 🤙🏽
Private Member |
Are you using roasted (brown) or unroasted (green) Buckwheat?
Private Member |
lake tahoe, nv, usa
I’m using raw buckwheat – you can say it’s greenish but it does contain light brown groats as well. I wouldn’t say it looks green.
Private Member |
Unroasted it is! Many thanks, Zuzka! 🙂
Private Member |
maryland, usa
Hi Z. If buckwheat is high in carbs what about it makes it a FM?
Private Member |
This is so yummy!!! I just tried this recipe with 2 shaved zucchinis instead of the banana, a 1/4 cup of soaked chasews instead of almond butter, goat milk instead of kefir and some cheddar cheese and it was bomb! Next time I’ll add some garlic :p
Private Member |
What would you recommend as an alternative to bananas? I’ve developed an allergy to them recently and cannot find a suitable substitute.
Private Member |
lake tahoe, nv, usa
Bummer! I think it would be pretty hard to find something that tastes like bananas, but if you’re looking for a similar nutritional value and a source of potassium, then kiwi would be a good substitute.
Private Member |
Thank you!
Private Member |
I used 2/3 cup of buckwheat flour instead and coconut milk from a can which is a similar consistency to kefir. Turned out great! Thx Z!!