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breakfast

gluten free buckwheat muffins
BreakfastNourishing Recipes

Easy Buckwheat Muffins (Gluten Free and Dairy Free)

by From Scratch Farmstead January 28, 2023

Whenever I begin getting groans over too many days of scrambled eggs in a row, I know it’s time for something different for breakfast. These simple and delicious buckwheat muffins are a family favorite for just this occasion. They are gluten and grain free, filled with protein and healthy fats, and naturally sweetened. Let’s dive into how you can make these buckwheat muffins and all the reasons why you would want to!

A Perfect Way to Start the Day Off Right

We are huge proponents of nutrient dense and real foods for all the meals we eat. But, there’s extra effort to make sure we serve a nutritious breakfast filled with protein, healthy fats, and carbs. 

fresh baked buckwheat muffins

Most “breakfast” foods marketed toward kids are not much more than sugary carbs filled with many unwanted ingredients and lacking in protein and healthy fats. Because of this, we make an extra effort to teach and model the importance of a well-balanced, nutrient dense breakfast. This is hugely helpful to start the day off right and keep little bellies and growing brains satisfied!

Buckwheat – A New Favorite

Honestly, until a few years ago, I had never even heard of buckwheat flour. When we began our real food journey, we began experimenting with all sorts of gluten and grain free flours, fermenting grains and sourdough. Somewhere along the way, we were introduced to buckwheat flour when a friend dropped off an extra bag that she had.

I had heard of buckwheat pancakes so we tried those first and were big fans. Then, we wanted to explore more of what this nutritious flour had to offer. More experimenting occurred and these buckwheat muffins became another family favorite.

What is Buckwheat Flour?

While it sounds like it should be closely related to standard wheat flour, buckwheat flour is actually completely different and considered a pseudocereal. It is the ground version of buckwheat which is not a grain at all but actually a fruit closely related to wild rhubarb.

ground buckwheat flour

Buckwheat grows easily, even in harsh conditions. It also has a robust nutrient profile. For these reasons, it has become popular to grow around the world. Once the plant has matured and dried, the inner fruit is what is ground and turned into flour. Depending on how much of the dark hull is left on will determine whether the flour is light colored or speckled with dark flecks. 

Nutritional Benefits of Buckwheat Flour

Buckwheat flour offers more nutrients than most standard grains. While buckwheat is not known for being particularly high in vitamins, it is rich in minerals: manganese, copper, magnesium, iron, phosphorus. Also, as compared to most seeds and grains, buckwheat is low in phytic acid which blocks the absorption of vitamins and minerals. This means that the abundant minerals present in buckwheat flour are more easily absorbed.

organic buckwheat flour with the hull

Buckwheat is also particularly high in health promoting antioxidants and fiber. There are two main varieties of buckwheat: Tartary Buckwheat and Common Buckwheat. When it comes to nutritional benefits, Tartary Buckwheat surpasses common buckwheat handily. 

How to Use Buckwheat

Depending on where you are in the world, buckwheat has varied uses. It is commonly made into soba noodles in Japan. In many places around the world buckwheat is turned into pancakes or blinis. Galettes, yeast rolls, and other uses in baked goods are standard uses for buckwheat flour.

Buckwheat Muffin Ingredients

Buckwheat flour is commonly used in combination with wheat flour to help give it an appealing taste and texture. However, for those avoiding gluten, there are common ways to pair alternative flours with buckwheat and still have a delicious result. These buckwheat muffins pair buckwheat flour with almond flour for a hearty and delicious muffin.

Buckwheat Flour: For a common buckwheat flour, our favorite source is from Janie’s mill. If you are looking for the extra nutritious Tartary Buckwheat flour, this is a great option.

stone ground organic buckwheat flour from janies mill
himalayan tartary buckwheat flour from big bold health

Almond Flour: Another grain free flour made from ground almonds adds some protein and extra nutrition to these muffins. The almond flour works really well with the buckwheat flour to give the muffins 

The other ingredients you’ll need to make these buckwheat muffins are: coconut oil, baking powder, salt, maple syrup or honey, eggs, and fresh or frozen blueberries.

buckwheat flour muffins ingredients

Buckwheat Muffins: Frequently Asked Questions

How do you serve buckwheat muffins?

We generally serve these muffins alongside yogurt and hard-boiled eggs for an easy breakfast. But the options are endless. They’d go perfectly with a complete brunch with friends or family or can be used as a quick breakfast or snack on-the-go. For an extra special treat, we like to make a quick frosting of our cultured cream with a drizzle of honey or maple syrup.

buckwheat muffins in silicone muffine cups

Can you freeze buckwheat muffins?

Yes! These freeze and thaw perfectly. To thaw just set out on the counter a few hours before serving or warm in a hot oven until thawed. In fact, I always try to make at least a double or triple batch of these muffins whenever we are making them to have extra for the freezer.

Can you substitute other flours?

If you are not concerned about gluten, you could substitute a wheat or all-purpose flour for the almond flour in this buckwheat muffin recipe.

Buckwheat Muffin Recipe

Yield: 12 Muffins

Ingredients:

1 cup buckwheat flour
1 cup almond flour
1/3 cup of melted coconut oil
3 eggs
1/3 cup of honey or maple syrup
1/3 cup water
1 tsp baking powder
½ tsp salt
1 cup fresh or frozen blueberries

gluten free blueberry buckwheat muffins

Directions: 

1. Preheat oven to 350 degrees and grease muffin tin or use silicone muffin cups.

2. Mix buckwheat flour, almond flour, baking powder, and salt.

3. Add coconut oil, honey or maple syrup, water, and eggs. Mix wet ingredients into dry ingredients.

4. Mix in fresh or frozen berries.

5. Spoon muffin mixture into muffin cups until the cups are roughly 2/3 full.

6. Bake at 350 for 18-20 minutes.

Enjoy!


For more of our favorite gluten free breakfast recipes check out our:

Soaked and Baked Oatmeal
Gluten and Nut Free Granola
Butternut Squash Muffins
Potato Crusted Quiche

Some of the above links are affiliate links. This means we earn a small commission on qualifying purchases at no cost to you. We are so appreciative of your support!

gluten free buckwheat muffin recipe

Easy Buckwheat Muffins (Gluten Free and Dairy Free)

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Whenever I begin getting groans over too many days of scrambled eggs in a row, I know it’s time for something different for breakfast. These simple and delicious buckwheat muffins are a family favorite for just this occasion. They are gluten and grain free, filled with protein and healthy fats, and naturally sweetened. Let’s dive into how you can make these buckwheat muffins and all the reasons why you would want to!

Ingredients

  • 1 cup buckwheat flour

  • 1 cup almond flour

  • 1/3 cup of melted coconut oil
  • 
3 eggs
  • 
1/3 cup of honey or maple syrup
  • 
1/3 cup water
  • 
1 tsp baking powder
  • 
½ tsp salt

  • 1 cup fresh or frozen blueberries

Instructions

    1. Preheat oven to 350 degrees and grease muffin tin or use silicone muffin cups.

    2. Mix buckwheat flour, almond flour, baking powder, and salt.

    3. Add coconut oil, honey or maple syrup, water, and eggs. Mix wet ingredients into dry ingredients.

    4. Mix in fresh or frozen berries.

    5. Spoon muffin mixture into muffin cups until the cups are roughly 2/3 full.

    6. Bake at 350 for 18-20 minutes.

© From Scratch Farmstead
January 28, 2023 0 comment
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simple gluten free butternut squash muffins
BreakfastDessertNourishing Recipes

Simple Gluten Free Butternut Squash Muffins

by From Scratch Farmstead December 1, 2022

There are cheers all around when these gluten free butternut squash muffins show up for breakfast or a quick snack. You can whip them up in just a few minutes and they freeze very well. And, as far a gluten free baking recipes go, the texture is excellent and they only require a few staple ingredients.

Similar to our gluten free apple bread, these gluten free butternut squash muffins are a staple around here, especially in these fall months.

cultured cream frosting on butternut squash muffins

Why Butternut Squash

It’s no secret that butternut squash are one of our favorite crops to grow and eat. For the last couple of years, we harvested well over one hundred butternut squash and other winter squash. The great thing about butternut squash is that they store extremely well for months. When allowed to properly cure and be kept in a cool environment, we’ve successfully stored butternut squash for as long as a whole year.

roasted butternut squash for puree

Butternut squash are also extremely versatile. From peeling and cubing as a side. To pureeing to use in baking or as a side. To blending into soups, stews, or ground meat dishes such as meat loaf or meatballs. Or, even adding them to a casserole like our butternut squash lasagna or butternut squash enchilada casserole as a replacement for noodles or tortillas respectively. We share all about the many uses of butternut squash in our post, How To Roast Butternut Squash.

Nutrition of Butternut Squash

The deep orange color of butternut squash is indicative of excellent nutrition and being an excellent source of vitamins and minerals. It is a great source of vitamin A, vitamin C, thiamin, niacin, vitamin B6, folate, pantothenic acid, calcium, iron, phosphorus, potassium, magnesium, and manganese.

Can you Substitute Butternut Squash for Pumpkin?

Yes! In fact, I recently learned that canned pumpkin from the store is actually often made with winter squashes like butternut squash instead of actual pumpkin.

how to roast butternut squash and make puree

While butternut squash makes a perfect one-to-one substitute with the puree of a pie pumpkin, we actually strongly prefer butternut squash to pumpkin.

The creamy texture of butternut squash is ideal for baking and pies. We also find it to be thicker and less watery than pie pumpkins. And, there is no comparison when it comes to the vibrant orange of butternut squash.

Gluten Free Butternut Squash Muffins – The Ingredients

Gluten free baking can be tricky. My goal when baking with gluten free ingredients is always to make the recipes as simple as possible with minimal ingredients. But, to still have an excellent taste and texture. 

After a lot of experimentation with different flours and ratios, my go-to starting place for a lot of baked goods is to use a one-to-one ratio of coconut flour and arrowroot or tapioca flour (they can be used interchangeably with one another). I’ve found this combo to generally work very well and now these two ingredients are a staple in our pantry.

gluten free butternut squash muffins ingredients

The ingredients:

Eggs

This is the one common allergen that these muffins do contain and I’ve never tried making it with an egg substitute. But I love that there are 4 eggs in these gluten free butternut squash muffins to give it a boost of protein meaning it’s more satisfying and will keep you fuller longer than a lot of sweet muffins.

Coconut Oil

I normally use melted coconut oil as the fat in this recipe but have substituted leaf lard or melted butter with great results if dairy is an option for you.

Maple Syrup or Honey

Maple syrup is my favorite sweetener to use in this recipe because it pairs perfectly with the butternut squash puree. But honey is a great choice as well. In a pinch I have substituted brown sugar or even cane sugar and they worked ok too.

Butternut Squash Puree

What would a butternut squash muffin be without butternut squash puree. Roasting and pureeing your own butternut squash at home is super easy, and the texture, flavor, and color cannot be beat! You could use pureed pumpkin or any other sort of winter squash as a replacement if needed.

butternut squash puree for muffins

Coconut flour

As I mentioned above, this recipe contains a 1:1 ration of coconut flour and tapioca starch. Coconut flour is known for being incredibly absorbent, hence why there are 4 eggs needed for this recipe.

Tapioca Starch

Tapioca starch or arrowroot powder can be used interchangeably in most recipes. It is also very absorbent and is my go-to thickener for soups and sauces like our homemade enchilada sauce.

Baking Soda

We usually have Bob’s Red Mill Baking Soda on hand at all times to give our baked goods the perfect rise.

Cinnamon

You can feel free to go crazy here with the fall spices like nutmeg, ginger, or cardamom. But we have found that a heaping teaspoon of cinnamon in these gluten free pumpkin muffins does the trick!

Gluten Free Butternut Squash Muffins – 3 Ways

The base gluten free butternut squash muffin recipe is the same, but there are several variations that are possible to fit any occasion.

1. Gluten Free Butternut Squash Muffins with Cinnamon Sugar – After batter has been spooned into muffin cups, sprinkle a mixture of cinnamon and brown sugar (or white sugar) over your muffins before baking.

gluten free butternut squash muffins

2. Chocolate Chip Gluten Free Butternut Squash Muffins – After you finish whisking in your dry ingredients with your wet ingredients, add ½ cup (or more) of chocolate chips to your batter. For an extra treat, throw a few chocolate chips on top of your muffins after spooning them into your muffin cups.

3. Gluten Free Butternut Squash Muffins with Cultured Cream Frosting – When muffins have finished baking, mix a few tablespoons of cultured cream (or cream cheese) with a bit of honey, maple syrup, or dulce de leche. Spoon over cooled muffins for a treat more reminiscent of a cupcake.

homemade cultured cream frosting on butternut squash muffins

Gluten Free Butternut Squash Muffins Recipe

Ingredients:

4 eggs
1/3 cup coconut oil, melted
1/3 cup maple syrup or honey
½ tsp apple cider vinegar
1 cup butternut squash puree
½ cup coconut flour
½ cup tapioca flour (or arrowroot starch)
½ tsp baking soda
1 heaping teaspoon of cinnamon

gf butternut squash muffins with cinnamon sugar topping

Some of the above links are affiliate links. This means we earn a small commission on qualifying purchases at no cost to you. We are so appreciative of your support!

Directions:

1. Mix wet ingredients (eggs, melted coconut oil, maple syrup or honey, apple cider vinegar, and butternut squash puree) together.

2. Add dry ingredients (coconut flour, arrowroot starch, baking soda, and cinnamon).

3. Whisk well to combine. 

4. If adding chocolate chips mix in now, otherwise, spoon into muffin cups.

5. Sprinkle on cinnamon sugar if desired.

6. Bake at 350 degrees for 18-20 minutes.


For another gluten free muffin, our gluten free chocolate beet muffins are another family favorite.

gluten free butternut squash muffins

Gluten Free Butternut Squash Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

There are cheers all around when these gluten free butternut squash muffins show up for breakfast or a quick snack. You can whip them up in just a few minutes and they freeze very well. And, as far a gluten free baking recipes go, the texture is excellent and they only require a few staple ingredients.

Ingredients

  • 4 eggs
  • 1/3 cup coconut oil, melted
  • 1/3 cup maple syrup or honey
  • ½ tsp apple cider vinegar
  • 1 cup butternut squash puree
  • ½ cup coconut flour
  • ½ cup tapioca flour (or arrowroot starch)
  • ½ tsp baking soda
  • 1 heaping teaspoon of cinnamon

Instructions

    1. Mix wet ingredients (eggs, melted coconut oil, maple syrup or honey, apple cider vinegar, and butternut squash puree) together.
    2. Add dry ingredients (coconut flour, arrowroot starch, baking soda, and cinnamon).
    3. Whisk well to combine.
    4. If adding chocolate chips mix in now, otherwise, spoon into muffin cups.
    5. Sprinkle on cinnamon sugar if desired.
    6. Bake at 350 degrees for 18-20 minutes.
© From Scratch Farmstead
December 1, 2022 0 comment
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From Scratch Farmstead
  • About
  • Homestead How-to’s
    • Family Milk Cow
    • Gardening
    • Chickens
    • Small Scale Farming
    • Buying A Homestead
    • Homestead Living
  • Nourishing Recipes
    • Food Preservation
    • Home Dairy
    • Breakfast
    • Main Course
    • Sides
    • Dessert
    • Sauces & Condiments
  • Natural Living
    • Skin Care
    • Living On A Budget
    • Our Healing Journey
    • Homestead Skills
    • DIY
    • AGA Stove