Buckwheat flour, rolled oats, and a touch of maple syrup come together to make these deliciously chewy low sugar muffins. Easily made vegan or vegetarian.
Servings 6large muffins
Calories 431kcal
Author Sylvia Eastman
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Ingredients
Dry Ingredients
1/2cupbuckwheat flour
1cuprolled oats
1cup all purpose flour
1tablespoonbaking powder
Wet Ingredients
1/2cup vegetable oil, or almond oil
1 1/2 cupplant or animal milk, unsweetened
1/3cupmaple syrup
1tablespoonmolasses
3tablespoonsaquafaba or if vegetarian, use 1 egg(See recipe note)
1/2teaspoonorange oil, optional{Read the label on your bottle. A little goes a long way.}
Instructions
Use oil, butter/margarine, or cooking spray to oil 6 large muffin tins.
Preheat oven to 350F.
In a large mixing bowl, combine the dry ingredients. Then, one by one, add the wet ingredients, stirring until mixed.Pour into the prepared muffin tins and bake at 350 for about 25-30 minutes or until a fork comes out clean.
Notes
About Aquafaba
Aquafaba (meaning "bean water") is the cooking water from chickpeas. You can also find in the can when you buy chickpeas -- see our post, Aquafaba: An Easy Vegan Egg Replacer for all the details.
About Buckwheat Flour
If you have buckwheat groats and a good blender or food processor, you can grind them into flour in just a few seconds.
About Orange Oil
This is not the same as orange-flavouring or orange extract, although that would do in a pinch. Orange oil is very intense. Read your label to see how much is recommended.
Nutritional Information
Nutrition information is based on using cashew milk and is just an estimate.