Gluten-Free Blueberry Buckwheat Muffins with Chocolate Chunks
Yesterday was Little A’s 18 month check up. He did really well, considering all the poking and prodding. I’m happy to report that he is healthy as can be! We’ve been really blessed to steer clear of colds and we plan on keeping it that way! I made these muffins as a special, healthy treat for him. Let’s just say, he couldn’t get enough 🙂
There is no sugar in the base of this recipe. I added a quarter cup of dairy-free chocolate mega chunks by Enjoy Life®, for just a hint of surprise sweetness. I really like using them for baking because they are made out of evaporated cane juice, natural chocolate liquor, and non-dairy cocoa butter.  You could also use walnuts, pumpkin seeds, raisins, etc. to keep this recipe totally sugar-free and scrumptious nonetheless.Â
Buckwheat flour is one of my favorite gluten free flours. It’s higher in protein and fiber than most grains (even though it’s not technically a grain), it contributes to a healthy immune system, encourages stable blood sugar balance, and can even help with weight loss. Plus, it has a rich nutty flavor that I’m pretty fond of.
Little A. generously shared his muffins with us – Mr. Smith enjoyed his with a hot cup of lemongrass, fennel seeds and licorice root tea, and I had mine with a cold glass of almond milk. A very nice afternoon treat indeed.
How is your week coming along? Â
p.s. here’s a few things that have caught my attention recently…
Can you imagine camping in this tent
Have you tried dance-walking yet?
I’m in love with this summery flower pic on pinterest…
and a giveaway that you don’t want to miss!
* This is not a paid post, my views are solely my own opinions.
Gluten Free Blueberry Buckwheat Muffins with Chocolate Chunks by Enjoy Life®
Makes 9
3/4 cup of dark buckwheat flour
1/4 cup ground flax seeds
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 egg
1/2 cup unsweetened almond milk
2 apples, peeled and grated
3 Tablespoons of coconut oil, melted
Additions:
1/2 cup of blueberries
1/4 cup of dairy-free chocolate mega chunks by Enjoy Life®
- In a medium size mixing bowl, combine flour, ground flax seeds, baking powder, and cinnamon.
- In a separate bowl, whisk egg and add almond milk.
- Combine wet with dry, add coconut oil and apples.
- Mix until well blended.
- Add in blueberries and chocolate chunks.
- Pour into lined (or lightly greased) cupcake tin.
- Bake at 350F for 25 minutes.
- Enjoy with a drizzle of honey.
*Original recipe via yummly.com
Emily Smith, Editor of The Best of This Life, has been crafting lifestyle content and delicious recipes for over a decade. Featured on platforms like BRIT + CO, Today's Parent, and Chatelaine, she writes about family, food, home, and wellness, inspiring readers to live well and savour life's beauty. Based in Ottawa, she shares her adventures with her husband, two beautiful kids, and their mischievous cat, Zoro.
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OMG….he disfrutado soy fan de los arándanos estos muffins son una tentación,gracias por su comentario ,su cocina y sus fotos son maravillosas,abrazos hugs,hugs.
Looks as yummy as ever! 🙂
These look good good good! Love blueberries! One day I’ll make this recipe ( u know, when I can find all the ingredients!)
Oooh your posts are making me drool! These look SO good Emily 🙂
Annie
The Other Side of Gray
I want one of these for breakfast, they look so good and healthy 🙂
Those look heavenly! I’m glad you all enjoyed them! I’m a fan of any muffin with chocolate or blueberries 🙂
These muffins look so delicious – I have never thought of using buckwheat in them 😀
Great job!
Cheers
Choc Chip Uru
Two words for you. Oh YUM.
Muffins are one of my favorites. I will be giving this recipe a try! xo
I’m late to see this, but wow emily! not only is this gluten-free, it’s sugar free too? It;s a great idea using fruits to naturally sweeten baked goods, so much healthier and delicious at that. i’ll hopefully be giving this a try, maybe replacing choclate chunks with cocoa powder or sth as I dont have that!