Raspberry Buckwheat Oat Muffins

posted in: recipe, Vegan/vegan friendly, vegetarian | 7

I am pretty ready for the spring season and have, therefore, started emptying my freezer from the summer fruit, mainly raspberries and blueberries.

After trying to eat only fruit and granola for breakfast, occasionally, I ended craving bread like insane, so I figured it would be better to eat healthier version of muffins and pancakes. A fruit bowl simply cannot satisfy my winter morning hunger anymore. or at least not more than for an hour 😉


Somehow I figured the buckwheat flour to be “the” flour for us for almost everyday cooking. It is great in breads, in pancakes, and in muffins definitely as well.

You can do these muffins with any fruit you have at hand – everything I tried worked out great: raspberries, blueberries, banana, apple. Just find your perfect fruit match for buckwheat and enjoy your healthier muffins!



RASPBERRY BUCKWHEAT OAT MUFFINS (refined sugar-free, gluten-free)

– makes 6 muffins –

Preparation time: 10 min (+1 hour or overnight for soaking oats)

Baking time: 12-15 min


1/3 cup oats (regular, rolled) (certified as GF if needed)

1/3 cup milk (of your choice)

1 egg (or chia-egg replacement as explained here)

1/4 cup maple syrup (or honey)

1/4 cup coconut oil

1/2 cup buckwheat flour

1 tablespoon cocoa

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/3 teaspoon baking soda

pinch of salt

1/2 cup raspberries (or other choice of fruit, such as blueberries, apple or banana)



1. Soak oats in milk in a breakfast bowl, for at least one hour before you want to make muffins. I do it usually before going to bed, so I can bake fresh muffins first thing in the morning.

2. Preheat your oven to 375 F (180 C) and prepare your muffin tins.

3. Add egg, maple syrup and coconut oil to the soaked oats.

4. Using a big bowl combine flour, cocoa, cinnamon, baking powder, soda and salt. Stir.

5. Add wet mixture to dry and stir only to combine.

6. Pour the batter in muffin tins, then place pieces of fruit on top of them, tucking them a bit in the batter with your finger.

7. Bake at 375 F for 12-15 minutes, depending if you are using fresh or frozen fruit.


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7 Responses

  1. Michal
    These are delicious!! I doubled the recipe & added grated apple since I didn't have raspberries. My 18 month olds gobbled these up and I am having a really hard time not eating the whole pan. Thanks!
    • Iva@culinary postcards
      I am so glad to hear that, Michal! Thank you for letting me know! I bet apples were great addition, they match so beautifully with buckwheat, and doubling the recipe was a smart decision! ;)
  2. Shane
    They keep coming out the color of the buckwheat, greyish black. Any suggestions?
    • Iva@culinary postcards
      Hey, Shane, did you put cocoa as well? If not, then it is probably because of the type of buckwheat flour you are using. Namely, buckwheat flours are not all the same - they can also be "all purpose" and "whole grain"..and vary among brands. I suggest you try a lighter version ("white") flour and use real cocoa and there should not be a problem. I hope this helps :)
  3. Angela
    Love these! Always have to double the mixture as they don't last long ❤ And I add a little vanilla and grated apple.
    • iva@culinary postcards
      Dear Angela, thank you so much for your feedback! Apples are such a great idea, plus now is the season - so double yes! <3 And I think I should update this recipe and totally add vanilla on the ingredients list :)
  4. Elaine B Folgar DTR
    Delicious recipe! I used Date Syrup for Maple, and frozen Organic Cherries.

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