Recipe: Buckwheat Berry Oat Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

These muffins are incredible! You honestly would have NO idea that they are gluten free, dairy free, made with whole grain flours, and also happen to be refined sugar free! It sounds too good to be true but I assure you it’s not! They’re made with such simple ingredients and make for the perfect snack to have on hand – morning, afternoon, or evening!

These Buckwheat Berry Oat Muffins are incredibly light and fluffy – and are truly a melt in your mouth kind of treat! I love topping them with some almond butter – or homemade local hazelnut butter!

Okay now on to the recipe!


– 1 cup whole oats, ground into flour 
– 1 cup buckwheat flour
– 2 tsp baking powder 
– 1 tsp baking soda 
– 1/2 tsp sea salt 
– 1/2 tsp Cinnamon

– 3 very ripe banana 
– 1/3 cup maple syrup
– 2 Tbsp. Coconut oil (soft, not melted)
– 2 pasture raised eggs 


– 1.5 cups fresh or frozen berries of choice (just not defrosted as they will be too mushy). I typically use wild blackberries!
– Optional: sprinkle muffin tops with hemp hearts!


– Pre-heat oven to 325°F (convection)
– Place whole rolled oats into a blender or Vitamix and blend until you reach a fine flour like consistency (you shouldn’t see any large oat flakes left, it should really look like a flour!)
– Add oat flour to a large bowl, followed by all other dry ingredients (buckwheat flour, baking soda, baking powder, sea salt, and cinnamon). Mix with a spatula until everything is very well combined
– In a blender, or Vitamix, add all the wet ingredients; banana, coconut oil, eggs, and maple syrup. Blend until smooth and creamy
– Add wet ingredients from the blender, into the dry bowl, and mix until just combined
– Lightly fold in the berries
– Scoop batter into prepared muffin tins – I like to grease mine with a bit of coconut oil and a very light dusting of oat flour. There typically ends up being 12 muffins (depending on the size you make them)
– Optional: sprinkle tops with hemp hearts
– Bake for approx. 18-22 min (the time variation depends on how big you made your muffins, and how hot your oven is – temperatures can vary quite a lot between ovens)
– You’ll know their finished when they no longer look wet on top, and when you touch the top, it lightly springs back to you
– Allow to cool and then enjoy! As mentioned – I love drizzling with some nut butter!

Posted in , ,

Leave a Comment