Regardless of what I am baking, I always aim to achieve an all-around delicious product, while using the most nutrient-dense ingredients possible. Though the flavor is highly distinct, buckwheat is always on the top of my list. Although I had never paired the two together before, I had a gut feeling that the flavors of buckwheat and strawberry would compliment each other well. Fortunately, my instinct was correct- these muffins were a huge hit with my family’s taste buds!

Strawberry Chocolate Chip Buckwheat Muffins [Vegan, Gluten-Free]

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Serves

12

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Ingredients

  • 1 cup buckwheat flour
  • 1/2 cup oat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 flax eggs
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1 1/2 cups organic strawberries, diced
  • 1/2 cup dark chocolate chips
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Preparation

  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or grease with coconut oil.
  2. Stir together dry ingredients in a large bowl.
  3. Beat together flax eggs, coconut oil, maple syrup, and vanilla in a separate bowl. Pour mixture into the bowl with the dry ingredients and stir until well combined. Stir in 1 cup strawberries and chocolate chips.
  4. Divide batter evenly among the prepared muffin cups (using about 1/4 cup batter per muffin). Top each with the remaining strawberry pieces and some extra chocolate chips. Bake for about 22 minutes, until a toothpick inserted in the center comes out clean. Allow muffins to sit in the pan for at least 10 minutes, then remove to wire racks to cool. Enjoy!

Notes

To make a flax egg: Whisk together 1 TBSP ground flax with 2.5 TBSP water. Let sit for 5 minutes to thicken.

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