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Chocolate chip muffin on a gold striped plate.
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Chocolate Chip Buckwheat Muffins

Soft and flavorful muffins made with buckwheat flour. These delicious treats are low in sugar and make great snacks!
Course Bread
Cuisine American
Keyword Dairy-free, Gluten-Free, Nut-free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 muffins
Calories 104kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
Nutrition facts based on using coconut oil and water.
Weight Watchers points: 5

Nutrition

Calories: 104kcal | Carbohydrates: 12.9g | Protein: 2.3g | Fat: 5.3g | Fiber: 1.3g | Sugar: 5.4g