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.
Servings 12 muffins
Calories 266kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.