Strawberry Date Buckwheat Muffins

Posted on by llbalanced
Strawberry Date Buckwheat Muffins
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    [post_date] => 2018-06-22 09:08:58
    [post_date_gmt] => 2018-06-22 15:08:58
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    [post_title] => Strawberry Date Buckwheat Muffins
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    [post_modified] => 2018-06-24 06:54:34
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06.22

First things first, let's clear this up:

Buckwheat is not a grain. It is a seed! A protein and fiber-packed seed with a long history of providing sustenance and nutrition for humans.

These days, it has taken a bit of a backseat to grains like quinoa or millet and to flours like almond or coconut. Who knows why some ingredients become trendy and others not, but I'm here to say that buckwheat deserves a place in your pantry.

strawberry date gluten free buckwheat muffinsOunce for ounce, buckwheat has more plant-based protein than most grains, with all of the essential amino acids. Low on the glycemic index, the complex carbs in buckwheat are absorbed slowly into the bloodstream, for prolonged and even energy, without any spikes or crashes. Buckwheat also contains free-radical fighting antioxidants, which can help prevent inflammation from oxidative stress.

strawberry date gluten free buckwheat muffins

This nutritious seed is also gluten/allergen free, and its high fiber content is fantastic for digestion. Digestive health seems to be a struggle for many people in this processed-food age, so concentrating on consuming real food that contains soluble and insoluble fiber is critical.

If you're not convinced by the science, you will be by the deliciousness of these muffins! Almond flour balances out the earthy flavor of buckwheat, and it adds moisture. Bright, seasonal strawberries and juicy dates add a fresh dose of natural sweetness. And then butter...I mean, does butter speak for itself?

strawberry date gluten free buckwheat muffins

Y'all, there's no need to be afraid of consuming high quality butter from pasture-raised cows in moderation (assuming you don't have a sensitivity or allergy). However, you can absolutely substitute it for ghee or coconut oil if you prefer!

These muffins are healthy enough for breakfast, but they also make a wonderful afternoon snack or evening dessert. If you give them a try, please tag me on Instagram so I can see your gorgeous creations! @lauraleabalanced #llbalanced.

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TOTAL TIME :19minutes20minutes20minutes
14muffins
INGREDIENTS
  • DRY INGREDIENTS
  • 1 cup buckwheat flour (brand linked below)
  • 1 1/2 cups blanched almond flour (brand linked below)
  • 1 teaspoon baking soda
  • 1/3 cup coconut sugar (brand linked below)
  • 1/4 teaspoon sea salt
  • WET INGREDIENTS
  • 1 1/2 cups strawberries, finely diced (at least 1/4" or smaller)
  • 2 teaspoons coconut sugar
  • 1 teaspoon vanilla extract (brand linked below)
  • 1 teaspoon apple cider vinegar or lemon juice
  • 2 large eggs
  • 1 cup canned full-fat coocnut milk
  • 1/2 cup/1 stick melted butter (sub vegan butter or coconut oil)
  • 2/3 cup Pitted medjool dates, chopped into 1/4” pieces (approx 6 dates; buy with pit-in)
DIRECTIONS
  1. Preheat oven to 350 and line a 12 cup or 2 6-cup cupcake tins with liners. Combine all ingredients in a large mixing bowl and whisk to incorporate.
  2. Add chopped strawberries to a separate mixing bowl, along with the 2 teaspoons coconut sugar. Stir and let sit 5 minutes. Stir in all remaining wet ingredients and whisk to incorporate.
  3. Pour wet ingredients into dry and fold until incorporated. Add batter to all 12 cupcake tins; I personally love using a 2 ½ inch retractable ice cream scoop. You should have enough batter leftover for 2 more muffins. I dampen the scoop with water and do a generous scoop and it makes filling them so much easier! If there are “peaks” of batter sticking up, dampen your fingers and press them down so all muffins are an even height.
  4. Bake for 19 minutes, then cool 5 minutes before carefully removing from the cupcake tin and cooling on a rack. Cool another 15 minutes before enjoy. Muffins will keep tightly sealed on the counter for 48 hour or in the fridge for 5 days.
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