Happy 2017 and Hearty Buckwheat Muffins

Hello friends, I hope 2017 started off well for everyone!

I am finally home after an exhausting but exhilarating holiday in India. I got sick right after getting back and after a week of struggling with terrible flu and jetlag, I am now slowly getting back to normal.


Hearty Buckwheat Muffins


Since it’s the first post of this year, I think it’s apt to begin with a healthier one. We flew with Air Canada from Vancouver to New Delhi. It was a 14 hour flight. Whenever I fly long-haul I pack portable foods like muffins, nuts or bars for myself. Even though, most airlines include  in flight gluten free meals, often they are bland and have no variety. Air Canada did their best to provide me with a light & filling meal on the return flight, but from Vancouver to Delhi the meals were not great. They did not have anything to offer me for breakfast other than a banana and an apple.  Fortunately, I had come prepared and packed these Buckwheat muffins before we left. These are delicious and substantial enough to be satisfying day-starters or a snack with a cup of coffee or tea .


Hearty Buckwheat muffins for breakfast


I started making a version of this muffin few years ago and I have over time replaced ingredients with healthier alternatives. By adding buckwheat flour and using less sugar, the nutritional value is so much better.  Buckwheat is a ‘healthy pseudograin’ that doesn’t contain gluten, but is rich in protein and iron. It yields baked goods with a nutty, almost bran-like flavor. Buckwheat flour is dark colored so the muffins come out darker than traditional wheat or other gluten free flour muffins.  And, it’s a little heavier and denser too, so to avoid the heavy texture, I used a combination of buckwheat and Gf all-purpose flour ( white rice flour mix).


Hearty buckwheat muffins with good for you ingredients


As this muffin recipe puts the emphasis on health, it’s packed with ingredients like carrot, apple, dates and raisins. They add natural sweetness and help to keep the muffins tender and moist. I also added walnuts, which of course delivers a nice crunch and chew to each bite.  All of the ingredients work really well together and I promise no single ingredient outshines the other.  I think you should give these muffins a try. I’ve made them more times than I can count, they’re great!


Large buckwheat muffins


If you make this recipe be sure to take a picture and share it with me! I love seeing what you guys come up with.


Happy 2017 and Hearty Buckwheat Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 large

Nourishing buckwheat muffins Full of whole grain goodness, maple syrup, carrot, dates, apple, walnuts and raisins.


  • 140 g (1 cup) Gf all-purpose flour ( I used white rice flour mix)
  • 70 g (1/2 cup) buckwheat flour
  • 47 g (1/2 cup) oat flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger powder
  • 70 g (1/2 cup) raisins
  • 85 g (1/2 cup) seedless dates, chopped
  • 1/2 cup shredded carrot
  • 1/2 cup shredded apple
  • 1/4 cup maple syrup
  • 1/2 cup olive oil
  • 1/2 cup (+) butter milk ( I used whisked homemade yogurt made with 1% milk)
  • 2 eggs, preferably at room temperature
  • 3/4 cup walnuts


  1. Preheat oven to 350°F
  2. In a big bowl whisk together buckwheat, oat, gf all-purpose flour, baking powder, cinnamon and ginger powder.
  3. Add raisins and dates to the flour mixture. You may need to separate the chopped dates with your hands a bit to distribute them evenly through the mixture so that they don't all clump together in the final batter.
  4. Stir in shredded apple and carrot.
  5. In a medium bowl, whisk together oil and maple syrup.
  6. Add the eggs and beat well, then add buttermilk and mix well.
  7. Pour the wet ingredients into the dry and combine, taking care not to over mix.
  8. Mix in walnuts, reserve some to sprinkle on top if you'd like.
  9. Divide the mixture evenly amongst 12 large lined or 6 jumbo muffin cups.
  10. Place in the oven and bake for 25-30 minutes.
  11. Remove and test with a toothpick in the center to make sure they’re done.
  12. Set to cool for 15-20 minutes.
  13. These muffins can be stored at room temperature for 3-4 days in a covered container. I typically microwave them for 8-10 sec before eating.


This post is part of cookblogshare.

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  • comment-avatar
    puja January 17, 2017 (6:08 am)

    Great recipe Balvinder, really loved the addition of cinnamon and carrot. 🙂

  • comment-avatar
    Angie@Angie's Recipes January 17, 2017 (7:02 am)

    Happy New Year to you, Balvinder. These gf muffins look so good!

  • comment-avatar
    Nicoletta @sugarlovespices January 17, 2017 (7:56 am)

    Happy New Year Balvinder! We’re on the same wavelength, I’ve made buckwheat dark chocolate muffins yesterday and I’m going to post them tomorrow! Buckwheat is so much better for you and I like the texture, even if denser! Yours look lovely and delicious!

  • comment-avatar
    Ansh January 17, 2017 (9:40 am)

    These look chockfull of flavors and healthy goodness! Happy New year! I always travel with some small treats for myself because you never know what an airline might serve you :))

  • comment-avatar
    Monica January 17, 2017 (10:31 am)

    Welcome back and Happy New Year! These muffins are a great way to start the year – sounds like a great balance of flavors and textures. I have wanted to try buckwheat flour for a while…maybe it will happen in ’17. Thanks for the inspiration. 🙂

  • comment-avatar
    ANASTASIA January 17, 2017 (3:30 pm)

    Hi Balwinder

    Happy New year to you
    i would be trying your buckwheat gluten free muffins
    I need help with the following
    Regarding the Aloo Samosas what is white rice mix that you use

    • comment-avatar
      Balvinder January 17, 2017 (8:39 pm)

      Anastasia, white rice flour mix is a gluten free all purpose flour that you can buy from store. When I say white rice flour mix it means I mixed it myself by using white rice and not brown rice or any other grain in that blend. This flour is usually made with 40/60 ratio. 40% is rice flour and 60% is starch. You can check the flours in my gluten free pantry page.
      Hope that helps. Buckwheat muffins also have white rice flour blend in it.

  • comment-avatar
    anne January 18, 2017 (6:51 am)

    Bal , Happy New Year !!!! What a great muffin to have for breakfast , nutritious and flavourful ! These beautifully-baked muffins remind me of morning glory muffins but healthier 😀

  • comment-avatar
    Blackswan January 19, 2017 (4:52 am)

    I love carrying my own food on the plane too. After 7 yrs in the airline, I’m tired on airline food. Hahaha! Nice bakes, dear! Have a great week! xoxo

  • comment-avatar
    Ruxana January 19, 2017 (8:25 am)

    Delicious and cute looking muffins

  • comment-avatar
    Dolly January 19, 2017 (9:17 pm)

    Great recipe, dear Bal! Happy New Year and welcome back!

  • comment-avatar
    Alida @My Little Italian Kitchen January 20, 2017 (7:19 am)

    I love buckwheat. I am often making pasta with it but I would love to try making cakes too. Really delicious your muffins!

  • comment-avatar
    Easyfoodsmith January 21, 2017 (12:54 am)

    The muffins looks so good and their texture perfect. Love how healthy they are.

  • comment-avatar
    Treat and Trick January 21, 2017 (7:16 pm)

    Those muffin looks terrific and healthy too. Regarding my No Yeast Vieggie Pizza, yes it tasted like yeasted pizza minus the yeast. in fact my family loves it so much..

  • comment-avatar
    Rafeeda@The Big Sweet Tooth\ January 22, 2017 (2:59 am)

    I am totally in love with the way those muffins looks like, with those orange speckles… apples and dates would just add more flavor…

  • comment-avatar
    Adina January 24, 2017 (11:41 pm)

    I’ve discovered buckwheat myself not so long ago but I have been eating the whole “corns” mostly, I did not use buckwheat flour much. A great way of using some of the flour I have, the muffins look delicious, every ingredient sounds great. And I love that cute purple cup! 🙂

  • comment-avatar
    Mandy May 23, 2017 (12:29 pm)

    These muffins look lovely. I can’t believe they only offered you fruit! I am vegetarian and have had some similar experiences in the past. Lucky that you packed your own.

  • comment-avatar
    Cliona Keane May 24, 2017 (2:59 am)

    These look super moist and delicious! I’ve not done a huge amount of cooking with buckwheat but I think I’ll have to give these a go!

    • comment-avatar
      Balvinder May 24, 2017 (7:29 am)

      I do too. Thanks for appreciating!

  • comment-avatar
    Monika May 24, 2017 (11:20 pm)

    These muffins look and sound delicious! The raw carrot and apple is a great idea, the muffins must be moist and full of flavour! Thank you for bringing this recipe to #CookBlogShare:)

  • comment-avatar
    Rebecca Smith May 29, 2017 (10:49 pm)

    These look delicious, always trying to get healthier bakes into my families tummies.