Moist, chocolatey muffins made with wholesome ingredients like raw buckwheat flour, cacao, and coconut sugar. Naturally gluten-free, dairy-free, and refined sugar-free, these treats are perfect for a healthy snack or indulgent dessert. Ready in 35 minutes.
Ingredients
Raw Buckwheat Flour
- Why It’s Used: Provides the base structure for the muffins, keeping them light and naturally gluten-free.
- Benefits: Rich in protein, fiber, and antioxidants, making it a nutritious alternative to wheat flour.
- Substitute: Oat flour or almond flour; adjust liquids accordingly as different flours absorb differently.
Cacao Powder
- Why It’s Used: Adds rich chocolate flavor and color to the muffins.
- Benefits: Cacao helps reduce oxidative stress, lowering markers like Malondialdehyde (MDA) and Advanced Glycation End-products (AGEs), which are associated with aging and cellular damage.
- Substitute: Cocoa powder or carob powder for a milder, sweeter flavor.
Coconut Sugar
- Why It’s Used: Naturally sweetens the muffins without refined sugar.
- Benefits: Coconut sugar may help reduce systolic blood pressure (SBP), which is a key risk factor for cardiovascular diseases.
- Substitute: Maple sugar, date sugar, or regular sugar if preferred.
Coconut Milk
- Why It’s Used: Adds moisture and richness to the muffins.
- Benefits: Dairy-free and rich in healthy fats that provide a creamy texture.
- Substitute: Almond milk, oat milk, or cashew milk for a lighter consistency.
MORE HEALTHY & VEGAN DESSERTS
Gluten-Free Chocolate Muffins (vegan & healthy)
Healthy chocolate muffins that are gluten-free, moist and without processed sugar. Ready in 35 minutes.
Servings: 8 muffins
Ingredients
- 8 tbsp raw buckwheat flour
- 4 tbsp cacao
- 4 tbsp coconut sugar
- 1/2 cup coconut milk
- 1/3 cup water
- cherries (for topping or inside)
Cacao cream (optional)
- 1/2 cup coconut cream (thick part)
- 3 tbsp cacao
- 2 tbsp Coconut sugar
Instructions
- Preheat your oven to 350°F (180°C).
- If serving the muffins with cacao cream, mix coconut cream, cacao, and coconut sugar, then refrigerate until ready to use.
- For muffins, combine 8 tbsp raw buckwheat flour, cacao, and coconut sugar in a bowl or food processor.
- Add cherries if using.
- Gradually pour in 1/2 cup coconut milk and 1/3 cup water. Mix until you achieve a smooth, lump-free batter.
- Divide the batter evenly among the muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Serve with cacao cream and cherries.
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