Easy Gluten-Free Chocolate Buckwheat Muffins
One-bowl gluten-free chocolate buckwheat muffins are super easy to make! They're soft and tasty and come together very quickly. They pair very well with many adds and they're perfect for any occasion. They also freeze wonderfully!
Ingredients
- 2 eggs room temperature
- 1 cup brown sugar
- ¾ cup sunflower oil
- 3 tbsp peanut butter
- 2 cups buckwheat flour
- 2 tbsp corn starch
- 2 teaspoon baking powder
- Pinch of salt
- 4 tablespoon unsweetened cocoa powder
- ½ cup milk
Instructions
- Preheat the oven to 350°F (180°F)
- Line 12 muffin cups with liners or lightly grease them.
- In a large bowl beat the eggs with the sugar, oil, and peanut butter.
- Add the buckwheat flour, corn starch, baking powder, salt, and cocoa powder along with the milk and mix well without beating.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25/30 minutes or until a tester comes out dry.
- Let cool before removing.
Notes
Store the muffins in an air-tight container at room temperature for 3 days or in the fridge for up to 5 days
You can freeze them in a safe storage container (ziplock bag, freezer-safe container) for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F).