Vegan Buckwheat Nut Muffins (Gluten-Free, Egg-Free)

Name: Vegan Buckwheat Nut Muffins (Gluten-Free, Egg-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: International
Ingredients: 1.5 tbsp pumpkin seeds; 1.5 tbsp walnuts; 1.5 tbsp almonds; 220 g green buckwheat flour; 1 tbsp baking powder; 90 g applesauce (from baked apples); 90 ml syrup (Jerusalem artichoke, agave, maple or honey); 180 ml coconut milk; 50 ml olive oil

Soft green buckwheat muffins with pumpkin seeds, almonds, walnuts and applesauce. Coconut milk and olive oil keep them tender, no eggs or wheat.

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15 min prep / 50 min total

212 kcal

4g protein

2 servings

Easy

This plan uses 2 servings for Vegan Buckwheat Nut Muffins (Gluten-Free, Egg-Free). Adjust below if you need a different amount.

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Ingredients

Instructions

Mix 1-2 tablespoons each of pumpkin seeds, walnuts and almonds with 220g green buckwheat flour and 1 tablespoon baking powder.
Bake a few apples to yield 90g applesauce and stir together with 90ml syrup, 180ml coconut milk and 50ml olive oil.
Combine wet and dry mixtures until smooth.
Grease muffin moulds and divide the batter between them.
Bake at 170-180°C for until set.