Buckwheat, Oat and Raisin Gluten-Free Muffins

What could be better than coffee and a muffin? I made a latte with some Javy coffee concentrate microdose and it was a perfect match. These muffins are gluten-free and made with buckwheat, oats and raisins. Recipe below:

Makes 12 standard size muffins:
1/2 c gluten free flour (I use @pillsburybaking)
1 cup old fashioned oats
1/2 c. Buckwheat flour (I used @bobsredmill)
1/2 c. Ground flax seed
1/2 cup raw or coarse sugar
1/4 tsp sea salt
1 tsp. Baking soda
1.5 tsp cinnamon (I use Vietnamese cinnamon and it really makes a difference)
1 and 1/4 c. buttermilk
1 egg
1 tablespoon white vinegar
1/4 c. avocado oil
1 tsp. Butter extract
2 tsp. vanilla extract
1 c. Raisins

Preheat your oven to 350 degrees Fahrenheit. And grease a standard sized muffin tin. Mix the dry ingredients thoroughly. Add the wet ingredients and mix until just blended. Fold in the raisins. Spoon into the muffin tin and bake for 20 minutes, or until a fork comes out clean. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s