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Buckwheat muffin cut in half spread with butter on a white plate.
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Apple Cinnamon Molasses Buckwheat Muffins

Low sugar muffins made with buckwheat flour and sweetened with molasses.
Course Bread
Cuisine Muffins
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 9 muffins
Calories 114kcal
Author Lauren Goslin

Ingredients

  • ¾ c . buckwheat flour (I grind my flour from raw buckwheat groats; see Notes)
  • 1 t . baking powder
  • ¼ 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 ½ 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

Fat: 5.9 g Carbs: 14.3 g Sugar: 5.2 g Protein: 2.1 g WW SmartPoints: 4 Nutrition facts based on using unsweetened almond milk, grapeseed oil, and the optional coconut.

Nutrition

Calories: 114kcal