Best Buckwheat Farinetta Muffins Recipes

Buckwheat Farinetta Muffins image

Provided by christa.spraggins

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

3 cups buckwheat flour (preferably buckwheat farinetta)
1 tablespoon baking powder
1 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon allspice
1/2 teaspoon nutmeg
15 ounces canned pumpkin
3/4 cup brown sugar (packed)
2 eggs
3/4 cup milk (or sub. water)
3 tablespoons oil
2 teaspoons vanilla
1 cup walnuts (chopped)

Steps:

Preheat oven to 350 degrees.
Mix all the ingredients together (excluding the nuts).
Add the nuts.
Spoon into muffin tins. Its best to use paper liners because they tend to stick, (even with spray-on cooking oil). They don't rise very much at all, so you can really fill the muffin tins up.
Bake for 30 to 35 minutes.
(Note: You can also add 1/2 a cup of ground flaxseed to this recipe, which is another food that is really helpful for PCOS and infertility.).

Nutrition Facts : Calories 284.7, Fat 12.2, SaturatedFat 1.9, Cholesterol 37.4, Sodium 401.4, Carbohydrate 40.3, Fiber 4.9, Sugar 15.7, Protein 7.2

Buckwheat Breakfast Muffins image

Provided by Erika 3

Categories Breakfast

Time 25m

Yield 1 Muffin, 12 serving(s)

Number Of Ingredients 13

1 cup buckwheat groats, soaked
1/2 cup unsweetened flaked coconut
1/4 cup walnuts, chopped
1/4 cup pumpkin seeds
2 tablespoons chia seeds
1/4 cup flax seed meal
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 cups almond milk
1/4 cup almond butter
1 1/2 teaspoons powdered stevia
1 tablespoon alcohol free vanilla

Steps:

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.
Preheat oven to 375 F, brush a 12 cup muffin tin generously with oil, set aside.
In a large bowl, add buckwheat groats, coconut flakes, walnuts, pumpkin seeds, chia seeds, flaxseed meal, cinnamon and salt, stir to combine.
In a small bowl, add eggs, almond milk, almond butter, stevia and alcohol free vanilla, whisk until frothy.
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.
Serve warm with coconut milk, a dusting of cinnamon and a garnish of coconut flakes, walnuts and pumpkin seeds.

Nutrition Facts : Calories 128.7, Fat 10.1, SaturatedFat 3, Cholesterol 31, Sodium 74.9, Carbohydrate 6.3, Fiber 2.6, Sugar 0.9, Protein 4.5