Buckwheat Breakfast Muffins Recipe

Name: Buckwheat Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buckwheat groats, soaked; 1/2 cup unsweetened flaked coconut; 1/4 cup walnuts, chopped; 1/4 cup pumpkin seeds; 2 tablespoons chia seeds; 1/4 cup flax seed meal; 1 teaspoon cinnamon; 1/4 teaspoon salt; 2 eggs; 1 1/2 cups almond milk; 1/4 cup almond butter; 1 1/2 teaspoons powdered stevia; 1 tablespoon alcohol free vanilla

Servings: persons

1 cup buckwheat groats, soaked
1/2 cup unsweetened flaked coconut
1/4 cup walnuts, chopped
1/4 cup pumpkin seeds
2 tablespoons chia seeds
1/4 cup flax seed meal
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 cups almond milk
1/4 cup almond butter
1 1/2 teaspoons powdered stevia
1 tablespoon alcohol free vanilla

1
In a medium bowl, soak buckwheat groats with a pinch of salt overnight or about 6 to 7 hours. Drain and rinse groats thoroughly with fresh water, drain again.
2
Preheat oven to 375 F, brush a 12 cup muffin tin generously with oil, set aside.
3
In a large bowl, add buckwheat groats, coconut flakes, walnuts, pumpkin seeds, chia seeds, flaxseed meal, cinnamon and salt, stir to combine.
4
In a small bowl, add eggs, almond milk, almond butter, stevia and alcohol free vanilla, whisk until frothy.
5
Pour liquid ingredients into bowl with dry ingredients, stir to combine. Scoop about 1/3 cup muffin mixture into each cup of the prepared muffin tin. Bake muffins for about 15 to 20 minutes or until muffins have browned around the edges and are firm to the touch. Cool muffins in tin for about 10 minutes.
6
Serve warm with coconut milk, a dusting of cinnamon and a garnish of coconut flakes, walnuts and pumpkin seeds.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup buckwheat groats, soaked, 1/2 cup unsweetened flaked coconut, 1/4 cup walnuts, chopped, 1/4 cup pumpkin seeds, and more.

Yes, Buckwheat Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buckwheat Breakfast Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions