These soft and flavorful chocolate chip muffins are made with buckwheat flour, and they're low in sugar. They make a great snack or even breakfast, and the addition of chocolate chips gives a hint of indulgence.
It's right around this time of year that Jade, my oldest daughter, starts feeling the effects of allergy season.
Did you know that food can cross react with whatever pollen is in the air? It's called Oral Allergy Syndrome, and it's basically when your body mistakes the food you're eating for the pollen allergy.
For example, if you're allergic to ragweed, bananas may become an issue for you during ragweed season.
It's a bummer because Jade will start reacting to foods she loves that are ordinarily tolerable!
In light of that, I've been returning to some alternative flours for her, such as buckwheat.
Is buckwheat gluten-free?
Buckwheat is an excellent flour, and it's gluten-free, despite its name.
Buckwheat is from the rhubarb family and is actually considered a seed. It could potentially be acceptable by those on a grain-free diet.
It also boasts reasonably high levels of both protein and fiber.
One of the things that interested me at one point was that buckwheat is a resistant starch, which is good for your colon.
Buckwheat flour - I really like buying the raw groats and processing them into flour. The taste is much milder than the dark-colored variety.
Baking powder - This helps the muffins rise nicely.
Sea salt, vanilla extract - Flavor
Milk - Any milk will work; I've even used water with great results.
Oil - Generally, I use coconut oil, but grapeseed oil works great too. Olive oil can be used as long as it's mild in taste. The kids don't like when I use olive oil because the flavor comes through.
Applesauce - This helps with sweetness and texture. Make your own with this Instant Pot Applesauce recipe.
Honey - You could use maple syrup as well.
Egg - Flax and chia eggs are typically suitable replacements in muffin recipes, but I haven't personally tried that swap.
Chocolate chips, of course!
As with most muffin recipes, the first two steps are to mix the dry ingredients and the wet ingredients in separate bowls.
Add the wet ingredients into the dry mixture and gently combine just until the dry ingredients are moistened.
Divide the batter among nine muffin cups and top with any remaining chocolate chips, if desired.
Bake just until the tops are springy, about 12-16 minutes.
I like to add in some cinnamon for extra flavor.
For a little texture, add in 1/4 cup of rolled oats.
These are modestly sweet, so if you want to increase the sweetness without adding more sugar, add a few drops of stevia.
More buckwheat recipes
Chocolate Chip Buckwheat Muffins
- ¾ cup buckwheat flour (I make mine from grinding the raw groats; see Recipe Notes above.)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup milk of your choice
- 2 Tablespoons oil (I use coconut or grapeseed)
- ¼ cup applesauce
- 1 Tablespoon honey
- 1 teaspoon vanilla
- 1 large egg
- ¼ cup chocolate chips as desired
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a large bowl (flour, 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.
- Divide the batter evenly among nine paper-lined muffin cups.
- Bake 12-16 minutes or until a toothpick comes out clean.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!