Cherry Chocolate Buckwheat Muffins
Recipe by Megan Horsley
Ingredients
11
Time
30m
Serves
6
Cherries and dark chocolate are the perfect pairing to the earthy flavour of buckwheat flour which makes these muffins a unique and decadent treat.
Snack
Dessert
Ingredients
2
Large Eggs
1/2cup
Coconut Sugar
1/3cup
Avocado Oil
1tsp
Vanilla Extract
1/3cup
Full Fat Coconut Milk
1 1/2cups
Buckwheat Flour
1 1/2tsp
Baking Soda
1tsp
Baking Powder
1/4tsp
Himalayan Pink Salt
1cup
Pitted Cherries
100g
Dark Chocolate
Instructions
1
Preheat oven to 350℉ and line a muffin tin with 6 muffin liners.
2
Whisk the eggs, sugar, oil, vanilla extract, and coconut milk together in a large bowl.
3
Mix the buckwheat flour, baking soda, baking powder and salt together in a small bowl. Fold into the wet ingredients.
4
Divide the batter between the muffin liners evenly
5
Sprinkle the remaining chocolate on top of the muffins. Bake for 22 minutes on the middle rack. Let cool for 5 minutes before enjoying.
6
Substitutions & Options to Omit: Vegan? Replace the eggs with 2 flax eggs (2 tbsp of ground flax mixed with 4 Tbsp of water).
Explore More
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
