Vegan Buckwheat Muffins with Raspberries

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

For those of you who stayed (you're the best), I'll add that the buckwheat flavor is present but not like in toasted brown buckwheat – it's much milder.

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

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

Since then, green buckwheat (not the brown kind) has become a staple in my kitchen. I even make indulgent pancakes with it, and not long ago, I wrote a nice post about it (What's the difference between buckwheat and spelt?).

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

Well, I want to update you that the buckwheat behaved beautifully—bless its heart—it even rose nicely and was airy and delicious.

The raspberries provided fruitiness and an interesting color, turning the buckwheat into the perfect muffin for breakfast or just a tasty snack alongside your coffee.

A bit about Vegan Buckwheat Muffins

So to emphasize again, these muffins have a mild hint of buckwheat (so you don't ask me later: does it taste like buckwheat? does it taste like buckwheat?)

The raspberries provide a pleasant tartness and a nice, low-calorie treat 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, believe me.

Nutritional values by clinical dietitian and fitness coach Noam Bechar:

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

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

Vegan Buckwheat Muffins

With raspberries, containing 100 kcal

Keyword muffins, raspberries, buckwheat, gluten-free

Prep time 10 minutes

Cook time 20 minutes

Servings 12 muffins

Calories 100 kcal

Ingredients

• 1 cup raw green buckwheat 250g
• 1 cup water for soaking
• 1/4 cup brown sugar 45g
• 3 tablespoons coconut oil 30 ml
• 1 teaspoon vanilla extract
• 1 heaping teaspoon 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 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, filling each cup about halfway.

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.