Buckwheat Morning Glory MuffinS


If you’re looking for a truly healthy muffin to start your morning, you’re in the right place! These buckwheat muffins are naturally gluten-free, refined-sugar-free and are full of goodness to start your day.


– 1 cup buckwheat flour – 1/2 cup all-purpose flour – 1/2 cup almond flour – 1/2 cup rolled oat – 1/2 cup brown sugar – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 teaspoon ground cinnamon – 1/2 teaspoon ground nutmeg – 2 large egg – 1/2 cup unsweetened applesauce – 1/4 cup melted coconut oil – 1 teaspoon vanilla extract – 1 cup grated carrot – 1/2 cup grated zucchini – 1/2 cup crushed pineapple, drained – 1/2 cup chopped walnuts or pecan – 1/4 cup raisins or dried cranberrie



– Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with a bit of coconut oil.


Step 1

– In a large mixing bowl, combine the buckwheat flour, all-purpose flour, almond flour, rolled oats, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well to ensure even distribution of ingredients.


Step 2

– In another bowl, whisk together the eggs, applesauce, melted coconut oil, and vanilla extract until well combined.


Step 3

– Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots, grated zucchini, crushed pineapple, nuts, and raisins or cranberries. Be careful not to overmix; a few lumps are okay.


Step 4

– Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.


Step 5

Also Check Gluten-Free Muffins