Soft and flavorful chocolate chip buckwheat muffins – These lower sugar treats make a great snack or even breakfast, and the addition of chocolate chips gives a hint of indulgence.
While it seems the rest of the world is going either keto or grain-free, I’ve actually upped my intake of whole grains.
I find that I really thrive off of whole wheat, spelt, oats, rice, and buckwheat, in particular. They give me the energy I need to get through the day, and believe me, I need it with three kids!
Sam especially has me chasing my tail every day. He’s constantly getting into one thing or another, jumping off the couch, torturing the dog…he’s a definite handful, and I look forward to him growing up a bit.
In our new home, we have a bar area where he likes to sit and watch me cook or bake.
He’ll be three in June, so he’s not quite at the point of helping in the kitchen, but I see the spark of interest in his little eye!
I think part of the allure is that when I bake, he usually gets a chocolate chip or two, and he eagerly anticipates that now.
He (and all the kids, really) love muffins, so I’m constantly trying to come up with new recipes for them. I try to alternate the grains I use in an effort to rotate our diets and avoid any more allergies.
While I have a hard time pleasing everyone in the house, this recipe happened to be loved by all! Everyone wanted seconds and thirds, which pleased me to no end.
I used mini chocolate chips in this, which the kids got a kick out of as well.
With only one tablespoon of added sweetener, these make great snacks and could even double as a quick breakfast!
Low Sugar Chocolate Chip Buckwheat Muffins
- 3/4 cup buckwheat flour (I make mine from grinding the raw groats; see Notes)
- 1/4 cup oats
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup milk of your choice
- 2 Tbsp oil (I use olive, avocado, or grapeseed)
- 1/4 cup applesauce
- 1 Tbsp honey
- 1 tsp vanilla
- 1 egg
- 3-4 Tbsp chocolate chips as desired
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a large bowl (flour, oats, baking powder, salt).
- Mix the wet ingredients in a small bowl and add them to the dry mix along with the chocolate chips (reserve a few for the tops if you like).
- Stir the batter enough to just moisten the dry ingredients (lumps are okay with muffins).
- Divide the batter evenly among 10 paper-lined muffin cups.
- Bake 14-16 minutes or until a toothpick comes out clean.
I like to add one teaspoon of cinnamon to these, but they’re great without it.
I use these buckwheat groats in this recipe, which I grind into flour with a coffee grinder. I’ve not used the pre-ground flour in these, but imagine it would work. It has a stronger taste than the groats though.
I use my Homemade Coconut Milk in this recipe.
These are some of the items I use in this recipe: