4.04 from 50 votes
Buckwheat groat breakfast muffin
Buckwheat Breakfast Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 muffins
Calories: 200 kcal
Author: Lisa Richards
  • 1 cup buckwheat groats, soaked
  • ½ cup unsweetened coconut flakes
  • ¼ cup walnuts, chopped
  • ¼ cup pumpkin seeds
  • 2 Tbsp. chia seeds
  • ¼ cup flaxseed meal
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 2 eggs
  • 1 ½ cups almond milk
  • ¼ cup almond butter
  • 3 packets or 1 ½ tsp. powdered stevia
  • 1 Tbsp. alcohol free vanilla
  • Coconut milk, cinnamon, coconut flakes, walnuts and pumpkin seeds for garnish
  1. In a medium bowl, soak buckwheat groats with a pinch of salt overnight or about 6 to 7 hours. Drain and rinse groats thoroughly with fresh water, drain again.
  2. Preheat oven to 375 degrees F (190 degrees C). Brush a 12 cup muffin tin generously with oil, such as coconut oil, set aside.
  3. In a large bowl, add buckwheat groats, coconut flakes, walnuts, pumpkin seeds, chia seeds, flaxseed meal, cinnamon and salt, stir to combine.
  4. In a small bowl, add eggs, almond milk, almond butter, stevia and alcohol free vanilla, whisk until frothy.
  5. Pour liquid ingredients into bowl with dry ingredients, stir to combine. Scoop about ⅓ cup muffin mixture into each cup of the prepared muffin tin. Bake muffins for about 15 to 20 minutes or until muffins have browned around the edges and are firm to the touch. Cool muffins in tin for about 10 minutes.
  6. Serve warm with coconut milk, a dusting of cinnamon and a garnish of coconut flakes, walnuts and pumpkin seeds.