Muffins with buckwheat, Oats and Raisins
What could be better than coffee and muffins? I made a latte with some Javy coffee concentrate microdose and it was a perfect match. These muffins are gluten-free and made with buckwheat, oats and raisins.
Why muffins with buckwheat?
I chose buckwheat as a base for these muffins because it is gluten-free, and also because of the deep, nutty flavor it has. The texture is also a little more grainy than regular flour, and this grain adds depth to a muffin that you can’t get anywhere else. It pairs well with the oats, and you can sub the raisins for anything else and it will still go together. For example, chocolate chips, apple chunks, cranberries, coconut, walnuts, pecans or dried mixed fruit would all be great additions to this perfect muffin.
Makes 12 standard size muffins:
1/2 c gluten free flour (I use pillsbury)
1 cup old fashioned oats
1/2 c. Buckwheat flour (I used Bob’s Red Mill)
1/2 c. Ground flax seed
1/2 cup raw or coarse sugar
1/4 tsp sea salt
1 tsp. Baking soda
1.5 tsp cinnamon (I use Vietnamese cinnamon and it really makes a difference)
1 and 1/4 c. buttermilk
1 tablespoon white vinegar
1/4 c. avocado oil
1 tsp. Butter extract
2 tsp. vanilla extract
1 c. Raisins
Preheat your oven to 350 degrees Fahrenheit and grease a standard sized muffin tin. Mix the dry ingredients thoroughly. Add the wet ingredients and mix until just blended. Fold in the raisins. Spoon into the muffin tin and bake for 20 minutes, or until a fork comes out clean. These are best served with butter and a cup of your favorite coffee. They would also go with an Earl Grey tea, or even paired with a fried egg and bacon. Enjoy!
For more muffin recipes, click here.