Vegan Buckwheat Muffins with Raspberries

I'll start this post by saying: if you really dislike buckwheat, then this post probably isn't for you.

For those who stayed (you're the best!), I'll add that the buckwheat flavor is definitely present, but it's not like the toasted brown buckwheat — it's much more subtle.

Now that we've cleared that up, let's move forward.

A few years ago, I published a recipe for buckwheat bread. I never expected in my wildest dreams that it would become the most viewed recipe on the blog, with thousands of people watching and making it every month.

Since then, green buckwheat (unroasted) has become a staple in my home. I even make indulgent buckwheat pancakes, and I recently wrote a nice post about it: What's the difference between buckwheat and spelt?

And since I constantly have green buckwheat soaking in water on my counter, I thought it would be interesting to see how it behaves if I pour it into a muffin tin combined with raspberries, sugar, and baking powder.

I’m happy to update you that the buckwheat behaved beautifully — bless its heart — and it even rose nicely, becoming airy and delicious.

The raspberries provided a lovely tartness and interesting color, turning the buckwheat into a perfect muffin for breakfast or just a tasty snack next to your coffee.

A bit about Vegan Buckwheat Muffins

I'll emphasize again: these muffins have a subtle buckwheat flavor (so please don't ask me later: Does it taste like buckwheat? Is the buckwheat noticeable?)

The raspberries provide a pleasant tartness and are a kind of nice, low-calorie bonus inside the muffin. Feel free to swap them for any fruit you like, or even a bit of chocolate with peanut butter :)

The buckwheat batter behaves wonderfully during baking; it manages to maintain height and juiciness even without the use of eggs.

To sweeten the muffins, I used brown sugar, but you can use any sweetener you desire, such as coconut sugar, agave, maple syrup, or even mashed bananas. The buckwheat will be happy, trust me.

Nutritional values by clinical dietitian and fitness trainer Noam Bechar:

One muffin out of 12 (weighing 33g) contains:

• 100 calories
• 3g protein
• 18.5g carbohydrates
• 3g fat
• 2g dietary fiber

Print

Vegan Buckwheat Muffins

With raspberries, containing 100 calories

Keyword muffins, raspberry, buckwheat, gluten-free

Prep time 10 minutes

Cook time 20 minutes

Servings 12 muffins

Calories 100 kcal

Ingredients

• 1 cup unroasted (green) buckwheat 250g
• 1 cup water for soaking
• 1/4 cup brown sugar 45g
• 3 tbsp coconut oil 30ml
• 1 tsp vanilla extract
• 1 heaping tsp baking powder
• 12 units frozen or fresh raspberries

Instructions

1. Rinse the buckwheat well and transfer to a deep bowl

2. Pour water until covered and soak for at least 5 hours

3. Preheat oven to 180°C

4. After soaking, transfer the buckwheat along with the soaking water to a food processor

5. Add the baking powder, vanilla extract, oil, and sugar and blend well until a smooth, liquid batter is formed

6. Pour the buckwheat batter into a muffin tin until about halfway full

7. Place one raspberry in the center of each cup

8. Cover the raspberries with the remaining batter

9. Bake for 20 to 30 minutes