Buckwheat Pumpkin Seed Muffins

Start your day with the wholesome goodness of Buckwheat Pumpkin Seed Muffins, a gluten-free and nutrient-packed treat that's perfect for breakfast or an on-the-go snack. Made with earthy buckwheat flour and nutty pumpkin seeds, these muffins boast a hearty texture and a subtle sweetness from pure maple syrup. Infused with warm cinnamon and topped with crunchy pumpkin seeds, each bite offers a delightful mix of flavor and texture. Quick and easy to prepare, these dairy-free muffins are ready in just 30 minutes and can be stored for days of enjoyment. Whether you’re seeking a healthy snack or a flavorful addition to your morning routine, these muffins deliver on both taste and nutrition.

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 12

Ingredients

• 200 grams buckwheat flour
• 50 grams pumpkin seeds
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoons salt
• 240 milliliters unsweetened almond milk (or other milk of choice)
• 60 milliliters maple syrup
• 60 milliliters coconut oil (melted)
• 1 unit large egg
• 1 teaspoon vanilla extract
• 2 tablespoons pumpkin seeds (for topping)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.

Step 2

In a large mixing bowl, whisk together the buckwheat flour, pumpkin seeds, baking powder, baking soda, ground cinnamon, and salt.

Step 3

In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, egg, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix, as this can lead to dense muffins.

Step 5

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 6

Sprinkle the extra pumpkin seeds on top of each muffin for added crunch and visual appeal.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Step 9

Enjoy as a breakfast option or an on-the-go snack. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	699 grams (699.0g)

Amount per serving	% Daily Value*
Calories	1901

Total Fat 107.00g	137%
Saturated Fat 60.20g	301%
Polyunsaturated Fat 9.90g
Cholesterol 186mg	62%
Sodium 2156mg	94%
Total Carbohydrate 213.70g	78%
Dietary Fiber 26.40g	94%
Total Sugars 54.80g
Protein 53.30g	107%

Vitamin D 142IU	712%
Calcium 583mg	45%
Iron 12mg	67%
Potassium 1711mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 10.5%

Carbs: 42.1%