Soft and fluffy buckwheat muffins that are naturally sweetened with molasses, raisins, and fresh apple. Easy to make, healthy, and kid-friendly!
Oh my golly gee, another buckwheat recipe?!
Yes my friends, tis true.
What can I say, I get easily obsessed, and because buckwheat is so well tolerated in our home, I’ve been creating oodles of recipes with it.
One of my favorite things to do, aside from this blog and all of its attachments, is read old cookbooks.
I love poring through recipes created in the 70s and 80s and deriving inspiration from them. These books are very different from the culinary time we’re currently in, which revolves around gluten-free flours, nuts, and meat-free entrees.
I find it comical how each cooking generation has its certain trendy ingredients. In the late 70s/early 80s, some of the most popular foods included dry milk powder, whole wheat, wheat germ, and molasses!
I looooooove molasses. It’s quite the under-used sweetener, in my opinion. It’s got a great nutritional profile as well as a delicious, unique flavor that screams Fall, so I thought these muffins would be a great addition to the blog.
To be fair, I’ll warn you who are used to sugary muffins that these are modestly sweet.
They derive their sweetness from the molasses as well as the apple and raisins. In accordance with what I wrote in the post about How To Lower Your Sugar Intake, I’ve added good amounts of cinnamon and vanilla to this recipe, both of which add to flavor and aid the transition for anyone trying to retrain their sweet tooth.
My daughters both eat and love these, so I figure if two kids enjoy them, they’ve got a shot with some of you!
Apple Cinnamon Molasses Buckwheat Muffins
Ingredients
- 3/4 c . buckwheat flour (I grind my flour from raw buckwheat groats; see Notes)
- 1 t . baking powder
- 1/4 t . sea salt
- 1 t . cinnamon
- 1/2. c . milk of your choice
- 1 egg
- 3 T . oil (I like grapeseed, but any will work)
- 1 1/2 t . vanilla
- 1 T . molasses
- 1 small apple , grated
- 3 T . raisins
- 2 T . unsweetened grated coconut , optional
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients (flour, baking powder, salt, cinnamon).
- Mix the wet ingredients in a separate bowl (milk, egg, oil, vanilla, molasses).
- Mix all the ingredients, along with the grated apple, raisins, and coconut (if using).
- Divide the batter among nine muffin cups.
- Bake 12-16 minutes until tops are 'springy' to the touch.
- Cool and enjoy!
Notes
Nutrition
Notes:
As with just about every buckwheat recipe I post, I use these raw groats and grind them in a coffee grinder to make flour. I personally don’t care for the pre-ground variety, as it has a much stronger taste.
Do you enjoy molasses?
Carol says
These are great! Good flavor w/o lots of sugar. The buckwheat flavor is minimized. I left out the coconut because it doesn’t agree with me, but I’m sure that would be good. I’m considering adding a few more raisins or a few chocolate chips to take the place of the coconut next time. Thank you for the recipe!
Chrissie says
We really like this recipe! I had to make a few tweaks…I used plain yogurt instead of milk, omitted the raisins and added a teaspoon of maple syrup. And I ended up using probably one and a half tablespoons of molasses because I suck at measuring. Turned out great!I baked them in mini muffin tins for about 20 minutes.
Lena says
I find the buckwheat in these made for very dense muffins, also very low sugar, which wasn’t to my taste so I added extra molasses. Still not my favorite recipe. Will keep looking.
Jeanne says
I made with a flax egg and almond milk, and they made great vegan muffins!
Rose says
i love buckwheat and these were awesome; thanks for all the lower sugar desserts, i need em!
Patti says
Thanks for the suggestion. I’ll look into it ??
Patti says
Yes, I loooove molasses too! But I try to avoid cane sugar – Do you know if molasses is derived from cane sugar or could it possibly be tolerated by someone like me? ?
Lauren says
Hi Patti, I do think molasses is derived from cane sugar. Maybe you can try coconut syrup? I just bought some and am really enjoying it!
Sara says
D you think this would work with a flax egg and some baking powder? I can’t eat regular eggs but this sounds interesting.
Lauren says
Hi Sara,
My guess would be yes, but I don’t know, as I don’t work with flax due to allergy, sorry!
Kate (Katering for Veggies) says
I love the combination of flavours. It’s making me hungry just thinking about… And they look divine!
Andrea says
I love buckwheat and molasses, too! I can’t wait to try these!
Lauren says
Yay, I hope you like them Andrea!