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Fresh baked maple buckwheat muffins resting on cooling rack

Maple Buckwheat Muffins

Maple and molasses sweeten these muffins giving them a sweetness and depth but not overpowering. They are made of oats and buckwheat flour giving them a slightly nutty flavor without being dense. These muffins are great for breakfast or for an afternoon snack and cup of tea.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 266kcal
Author Ashley


  • 1 egg
  • 8 oz. whole milk
  • 100 g (1/3c) Greek yogurt
  • 1 ripe banana mashed
  • 3 oz. (5 tbsp.) maple syrup
  • 2 tbsp. blackstrap molasses
  • 3.5 oz. butter softened to room temp
  • 150 g (1 cup + 2 tbsp.) buckwheat flour
  • 130 g (1 1/2c) oats
  • 50 g (1/4c) brown sugar
  • 3 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla paste or extract
  • ½ tsp. salt


  • Preheat oven to 350F. Line muffin pan with paper muffin cups.
  • Mix yogurt and milk together in bowl and stir in oats. Let soak while preparing other ingredients or overnight. The soaking helps soften the oats.
  • In small bowl, combine, buckwheat, cinnamon, baking powder, and salt. Stir to combine and set aside.
  • In large mixing bowl, use hand mixer to combine butter and brown sugar. Mix until creamy. Add in egg mixing until combined.
  • Pour in milk and oat mixture along with maple syrup, molasses, and vanilla extract. Using a wooden spoon or spatula, stir until combined.
  • Add mashed banana and fold (gently stir) into mixture
  • Slowly add in buckwheat mixture stirring until just combined.
  • Divide muffin batter between the 12 lined cups. Bake until golden brown and toothpick comes out clean. About 20-25 minutes.


I have only made this recipe with buckwheat flour, but it should work smoothly to change out buckwheat for wheat flour or even oat flour.