Buckwheat Dark Chocolate Chip Muffins, a healthy, gluten-free treat, mildly sweetened with coconut sugar, and dark chocolate chips bursting inside.
It seems like January has begun with a collection of healthy recipes. Not that in our home we eat “junk food”, but lately we are paying even more attention to keeping sugar, bad fats, and calories under control.
I like to bake muffins and freeze some so that they’re ready to thaw for breakfast or as a grab and go snack. We have a varied selection of recipes in our archive, mostly healthy, some a bit more decadent than others, some gluten-free, some vegan. In most of my baking, I try to stay away from refined sugars, using alternatives as frequently as possible. Among my favorites, there are maple syrup, coconut sugar, organic cane sugar, and honey. Moreover, looking at most of my muffin recipes, you will notice that another “regular” is the use of extra virgin olive oil or a good, organic, vegetable oil in lieu of the butter. My taste buds are trained by now to this flavor and the texture it lends to baked goods, and I can hardly eat a buttery and too sugary muffin anymore.
These Buckwheat Dark Chocolate Chip Muffins are full of good ingredients:
- buckwheat flour
- coconut sugar
- almond milk
- extra virgin olive oil
- yogurt (that can be replaced with a non-dairy yogurt for a vegan option)
- dark chocolate chips
- pure organic vanilla extract and baking powder
They require two bowls, a whisk, a spatula, and a muffin tin lined with paper muffin cups. That’s it. Pretty easy to make, about 25 minutes to bake, and very rewarding to eat. If you do not have any gluten intolerance or allergy and are just trying to reduce your gluten intake, you can replace half of the buckwheat flour with a whole wheat flour, or oat flour. The texture of the muffins will be less “dense”, but I have to tell you that I love the smooth and silky, yet slightly crumbly texture of the buckwheat and its nutty flavor. I find this a luxurious complement to the dark chocolate. I try to use the best ingredients I can find, including high-quality dark chocolate chips with a high percentage of cacao (70 % or higher). As we all know, dark chocolate is full of antioxidants, flavanols, vitamins and nutrients.
I froze half the batch, to have it ready for those mornings that require a chocolate “boost”. I take them out of the freezer preferably the night before and pop them in the oven in the morning to warm them up and let those dark chocolate pockets “burst” in your mouth and smudge your hands with chocolaty goodness (finger licking required), lol. And surprisingly they taste like fresh baked.
Overall, to those of you who like muffins, this is a healthier surrogate, with a higher nutritional value. Moist, dense but soft, not too sweet, with dark chocolate chips providing some “oomph”, these Buckwheat Dark Chocolate Chip Muffins are more filling and substantial than regular muffins, so having one for breakfast will -most likely- get you going until lunch time. Or you can have one as a mid-afternoon snack (I did) with a cup of tea or a glass of almond milk.
I take it as a compliment when people tell me I don’t look like I eat all the sweets that I bake. But I can assure you I do, so I must be doing something right 🙂 .
Song of the day: “Shut Up and Dance”, by Walk The Moon.
- 400 g (3 cups) organic buckwheat flour
- 70 g (1/2 cup) organic coconut palm sugar
- 1 sachet (16 g; 3 tsp) baking powder
- 250 ml (1 cup) plain yogurt
- 200 ml (2/3 cup) almond milk
- 1 tsp pure vanilla extract
- 120 ml (1/2 cup) extra virgin olive oil (or vegetable oil)
- 100 g (a heaping 1/2 cup) dark chocolate chips
- icing sugar for decoration
- Preheat the oven to 350° F and line a muffin tray with paper cups. Set aside.
- In a medium bowl, add the wet ingredients: yogurt, milk, vanilla, and oil. Stir well.
- In a large bowl mix together the dry ingredients: flour, sugar, and baking powder.
- Pour the wet into the dry and with a spatula mix just until it comes together.
- Add the chocolate chips and stir briefly. Do not overwork.
- With the help of an ice cream scoop, scoop the batter into the muffin cups.
- Bake in the preheated oven for about 25 minutes, or until a wood skewer inserted in the centre comes out clean.
- Let cool on a wire rack, then sprinkle some icing sugar on top.
If you use a non-dairy yogurt, these muffins are vegan and gluten-free.
Ricetta in Italiano:
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