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Gluten-free buckwheat muffins

Low Sugar Chocolate Chip Buckwheat Muffins

Soft and flavorful muffins made with buckwheat flour and oats. These delicious treats are low in sugar and make great snacks!
Course Bread
Cuisine Muffins
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 muffins
Calories 103kcal


  • 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.


Nutrition facts based on using olive oil, unsweetened almond milk, and four tablespoons of chocolate chips. WW SmartPoints: 4


Serving: 1g | Calories: 103kcal | Carbohydrates: 13.1g | Protein: 2.4g | Fat: 5.1g | Fiber: 1.4g | Sugar: 4.8g