Buckwheat Spiced muffins GF


  • 3/4 cup brown rice flour
  • 3/4 cup buckwheat flour
  • 1/2 cup ground flaxseed
  • 1/2 cup coconut sugar/xylitol or erythritol
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon mineral salt
  • 1/2 cup currants/raisins
  • 2 eggs or egg replacer
  • 1/4 cup coconut oil/macademia nut oil
  • 1/2 cup unsweetened apple sauce
  • 1 cup buttermilk/natural yoghurt


Preheat oven to 375°F/180C.  Line a 12-cup muffin tin with paper liners and set aside.

In a large bowl, whisk together brown rice flour, buckwheat flour, flaxseed, sugar, baking soda, cinnamon, nutmeg, salt and currants.

In a second bowl, whisk together eggs, oil, apple sauce and buttermilk.

Add flour mixture to buttermilk mixture and stir until just combined.

Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted in the centre of a muffin comes out clean, about 30 minutes.

Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.

Dairy Free, Gluten Free, Recipes