Wednesday, 21 June 2017

Chocolate Chip Buckwheat Muffins

These nut, dairy and gluten free muffins are a great option for school lunchboxes. And they're gorgeous for nibbling on with a cup of tea, too. Enjoy. 

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I really struggle with gluten free ideas for school lunchboxes. My youngest's school is a nut-free school. Paleo muffins usually contain almonds as the base. Gluten free treats from the shops have rice, other starches and usually quite a bit of sugars and syrups, which I don't like to rely on too much. 




We've always loved the Mixed Berry Muffins from Goodness to Glow. But when my daughters rolled their eyes at blueberry muffins yet again, I had to switch it up a notch. 

And don't tell the kids, but these innocent looking treats are actually pretty nutrient dense. OK, there's coconut sugar. But there's also raw cacao, which is a source of magnesium and calcium. And then buckwheat flour is supposed to be good for the heart and is a great source of fibre. And it's all dairy free. And even though they're healthy, they're bouncy and crumbly and just sweet enough, with a toffee-like undertone, thanks to the coconut sugar. 

I like these muffins. 




I've adapted the lovely Goodness to Glow muffins for this, and have swapped a few things out and in and changed the original recipe up a bit.

I hope you love them. 




Chocolate Chip Buckwheat Muffins
Adapted from Mixed Berry and Coconut Buckwheat Muffins by Goodness to Glow. 
Makes 12
Ingredients
half cup coconut sugar
1 egg, room temperature
quarter of a cup mild, unflavoured coconut oil, melted slightly
half a cup coconut yoghurt (or use regular yoghurt if you can)
1 cup buckwheat flour
scant teaspoon baking powder
scant teaspoon bicarbonate of soda
1 teaspoon vanilla extract
good pinch of sea salt
2 tbsp raw cacao powder
quarter of a cup hot water, freshly boiled from the kettle
50g chocolate chips (dairy free, if you need)

Method
First, beat together the coconut sugar and the egg in a bowl. Trickle in the coconut oil and mix well, and then stir in the yoghurt. Add the buckwheat flour, baking powder and bicarbonate of soda along with the vanilla extract, sea salt and raw cacao and give everything a mix. The mixture should be quite thick. Tip in the boiling water and mix well. You'll have a slightly loose batter. 

Fill a muffin tray with paper cases, or use a silicone muffin tray - and slide into an oven preheated to gas mark 4/180ºC/350ºF and bake for 25 minutes. They're done when you can poke a cocktail stick or the prongs of a fork in and it comes out clean. 

Leave to cool for around 5 minutes and then remove from the tray to finish cooling completely. 

The muffins will keep in an airtight container for 2-3 days. But ours never last that long! 

Hope you enjoy!

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