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Buckwheat Dark Chocolate Chip Muffins

Buckwheat Dark Chocolate Chip Muffins [G.F.]

Buckwheat Dark Chocolate Chip Muffins, a healthy, gluten-free treat, mildly sweetened with coconut sugar, and dark chocolate chips bursting inside.

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


  • 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


  1. Preheat the oven to 350° F and line a muffin tray with paper cups. Set aside.
  2. In a medium bowl, add the wet ingredients: yogurt, milk, vanilla, and oil. Stir well.
  3. In a large bowl mix together the dry ingredients: flour, sugar, and baking powder.
  4. Pour the wet into the dry and with a spatula mix just until it comes together.
  5. Add the chocolate chips and stir briefly. Do not overwork.
  6. With the help of an ice cream scoop, scoop the batter into the muffin cups.
  7. Bake in the preheated oven for about 25 minutes, or until a wood skewer inserted in the centre comes out clean.
  8. 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.

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
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