Vegan Buckwheat Muffins With Raspberries

Let me start with a heads-up: If you really can't stand buckwheat, this one's probably not for you.

For those of you still here (I like you already), you can taste the buckwheat, but it's much milder than the flavor of brown, toasted buckwheat.

Now that we've gotten that important detail out of the way, let's move on.

A few years ago, I shared a recipe for buckwheat bread. Not in my wildest dreams did I imagine it would become the most-viewed recipe on the blog, with thousands of readers checking it out and making it every month.

Since then, green buckwheat—the raw, untoasted kind, not the brown kind—has become a staple in my kitchen. I even use it to make delicious pancakes, and not long ago I wrote a little post about it: (What's the Difference Between Buckwheat and Spelt?)

Since I pretty much always have buckwheat soaking in water on the counter, I wondered how it would behave if I turned it into a batter with raspberries, sugar, and baking powder and poured it into a muffin pan.

I'm happy to report that the buckwheat was on its best behavior. What a little champ. It rose beautifully and baked up light, airy, and delicious.

The raspberries added a little tartness and a pop of color, turning that humble buckwheat into muffins that are perfect for breakfast or a tasty snack with coffee.

A Few Things About These Vegan Buckwheat Muffins

Let me say it one more time: These muffins have a mild buckwheat flavor. Just so you don't ask me later, "But do they taste like buckwheat? Do they taste like buckwheat?"

The raspberry brings a pleasant tartness—a fun, low-calorie little bonus tucked inside each muffin. Swap it for any fruit you like, or even a little chocolate and peanut butter. 🙂

Buckwheat batter bakes beautifully. The muffins hold their height and stay moist without any eggs.

I sweetened mine with brown sugar, but you can use whatever sweetener you like: coconut sugar, agave, maple syrup, or even mashed bananas. The buckwheat will be happy. Trust me.

Nutrition Information From Noam Becher (an Israeli clinical dietitian and fitness trainer):

One muffin from a batch of 12, weighing 33 g (1.2 oz), contains:

• 100 calories
• 3 g protein
• 18.5 g carbohydrates
• 3 g fat
• 2 g dietary fiber

Vegan Buckwheat Muffins

With raspberries and 100 calories per muffin.

Keyword muffins, raspberries, buckwheat, gluten-free

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 muffins

Calories 100 kcal

Ingredients

• 1 cup raw, untoasted green buckwheat groats 250 g (8.8 oz)
• 1 cup water for soaking
• 1/4 cup brown sugar 45 g (1.6 oz)
• 3 tablespoons coconut oil 30 ml (1 fl oz)
• 1 teaspoon vanilla extract
• 1 heaping teaspoon baking powder
• 12 whole raspberries, frozen or fresh

Instructions

1. Rinse the buckwheat thoroughly and transfer to a deep bowl.

2. Add enough water to cover and soak for at least 5 hours.

3. Preheat the oven to 180°C (350°F).

4. Transfer the soaked buckwheat, along with its soaking water, to a food processor.

5. Add the baking powder, vanilla extract, oil, and sugar. Process thoroughly until you have a smooth, pourable batter.

6. Pour the buckwheat batter into the cups of a muffin pan, filling each about halfway.

7. Place one raspberry in the center of each muffin cup.

8. Cover the raspberries with the remaining batter.

9. Bake for 20 to 30 minutes.