Buckwheat Pumpkin Seed Muffins
Start your day with the wholesome goodness of Buckwheat Pumpkin Seed Muffins, a gluten-free and nutrient-packed treat that's perfect for breakfast or an on-the-go snack. Made with earthy buckwheat flour and nutty pumpkin seeds, these muffins boast a hearty texture and a subtle sweetness from pure maple syrup. Infused with warm cinnamon and topped with crunchy pumpkin seeds, each bite offers a delightful mix of flavor and texture. Quick and easy to prepare, these dairy-free muffins are ready in just 30 minutes and can be stored for days of enjoyment. Whether you’re seeking a healthy snack or a flavorful addition to your morning routine, these muffins deliver on both taste and nutrition.
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Recipe Information
Ingredients
- 200 grams buckwheat flour
- 50 grams pumpkin seeds
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 240 milliliters unsweetened almond milk (or other milk of choice)
- 60 milliliters maple syrup
- 60 milliliters coconut oil (melted)
- 1 unit large egg
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin seeds (for topping)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the buckwheat flour, pumpkin seeds, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix, as this can lead to dense muffins.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Sprinkle the extra pumpkin seeds on top of each muffin for added crunch and visual appeal.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Enjoy as a breakfast option or an on-the-go snack. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 54.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 583 mg | 45% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1711 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
