Average Recipe
Prep Time
15 minutes
Cook Time
25 minutes
12 muffins

If you are a buckwheat lover then you will to enjoy these gluten-free and vegan muffins. Many years ago I started grinding my own buckwheat flour from raw buckwheat groats and discovered that it made a wonderful replacement to wheat flour in baking! This was one muffin recipe was one of my earliest creations, and is also featured in the first edition (2006) of my cookbook, The Whole Life Nutrition Cookbook. Try adding more carrots, raisins, some shredded apple, or any chopped nut for a denser, more nutritious treat. These muffins work great as a quick breakfast. Simply serve with a green smoothie for a balanced and energizing plant-based meal.


Dry Ingredients

2½ cups raw buckwheat flour
½ cups tapioca flour
½ cups coconut sugar
2 teaspoons baking powder
1 teaspoons baking soda
½ teaspoons sea salt
2 teaspoons cinnamon
1 teaspoons ground ginger

Wet Ingredients

2 cups unsweetened applesauce
¼ cups melted coconut oil
2 teaspoons vanilla extract
2 large carrots grated (1 cup)
½ cups raisins (soaked in water for 10 minutes)