Paleo cherry buckwheat breakfast muffins will wow your family with fluffy, soft texture, and juicy sweet cherries!
Our family has been enjoying Michigan cherry season!
We have the Cherry Festival up in Traverse City on our bucket list to do as the girls get older (and easier to travel with!), but in the meantime, we are literally surrounded by cherry farmer’s where we live right along the Lake Michigan shoreline.
There is just something about the weather and soil in this area that is the perfect growing condition for cherries!
Hands on learning where their food comes from…priceless.
There are some great places around us that offer U-Pick cherries so the girls can get right in there and see how their food is growing. It just doesn’t get any better than that! We are grateful for the experience, and the girls look forward to it every year.
New recipe goals!
I guess I’m feeling a bit adventurous this year, as I have been doing just about all new recipes with my cherries this season! We perfected cherry jam over the weekend, and this week have been enjoying multiple batches of these cherry buckwheat muffins! After the first attempt, I just knew I had to get these just so and share them, because they are so good and very satiating.
Ingredients that count
Those of you following me for very long know that one of my mottos when feeding kids is “make every bite count.” In other words, little kids have small stomachs – stop thinking fillers and start thinking nutrient dense fueling. Fueling kids with food that satiates and nourishes keeps them focused longer – and keeps you from having the fix snacks every hour!
These cherry buckwheat muffins are not only loaded up with friendly fats from coconut milk, eggs, and coconut oil, the flours I’m using have a purpose too…
What is buckwheat flour, anyway?
Despite the sound of it’s name, buckwheat flour is ground up buckwheat seed – its a seed, not a grain! Many people that cannot tolerate gluten or grains can tolerate buckwheat, and it has a host of nutritional benefits. Buckwheat has an impressive protein content and is packed with essential minerals our bodies need to function at it’s best.
Even if you can tolerate gluten/grains, it is a good idea to rotate your food around. Using the same flour day in and day out in your baking will wear on the gut. Change things up a little! The buckwheat gives these muffins a mildly sweet, nutty flavor that goes so well with cherries!
Some notes on cassava flour
Cassava flour is a newer gluten/grain free flour to my kitchen in the last 9 months. I’ve been playing around with it a lot, and this is my first real recipe on the blog using it! I have fallen in love not only with the ease of baking it provides and incredible finished texture to baked goods, but also the nutritional benefits. Specifically the prebiotic fiber.
Cassava flour is dried and ground up cassava root. It is a tuber vegetable and it is loaded with these amazing starches that actually feed the beneficial bacteria in your gut. We are learning more about prebiotic importance – it isn’t enough to just populate your gut with probiotics. They are living organisms and need “food” to feed on. That is where prebiotic fiber in foods such as the cassava root come in!
More than just a muffin!
With all of these amazing ingredients, these muffins are more than just a starchy filler to the breakfast plate. They are filling and satisfying – and will please even the biggest kid muffin critic in texture and taste – I’m sure of it! They are SO soft. It really feels like all purpose flour was used to make them.
And you can’t beat juicy, sweet cherries in every bite!
- 1 cup buckwheat flour
- 1 cup full fat coconut milk (or raw milk, buttermilk, or yogurt if you tolerate dairy)
- ½ tsp sea salt
- Juice of ½ lemon
- ½ cup cassava flour (or if you Namaste gluten free flour blend if you tolerate grains)
- ¼ cup softened coconut oil (or butter)
- 2 eggs
- ¼ -1/3 cup raw honey (If you have older kids used to sweeter things, you can bump this up to ½ cup. If you have really little guys in the house, I’d keep it on the low side – it may taste light on the sweetness to you , but they don’t have a frame of reference for that yet! You can always drizzle a bit of honey on the muffin you are eating.)
- 1 tsp aluminum free baking powder
- 2 tsp almond extract (vanilla extract would work too)
- 2 cups cherries, pitted and halved (you can chop them up if you want the bits of cherry smaller in your muffins – that is personal preference)
- The night before you want to make the muffins, put the buckwheat flour, coconut milk, sea salt, and lemon juice in a medium mixing bowl, combine, cover the bowl with a towel, and let it sit overnight (8-9 hours). This soaking process breaks down the phytic acid in the buckwheat seed so it is easier on the gut, and also makes the nutrients in the buckwheat more available to absorb into the body.
- When you are ready to make the muffins, preheat your oven to 350 degrees.
- Add the rest of the ingredients EXCEPT the cherries into the bowl, and stir to combine, and then fold in the cherries.
- Scoop the batter into silicone muffin cups (my personal preference), or paper muffin cups, and bake at 350 degrees for 30 minutes. Let the muffins cool 10 minutes before taking them out of the muffin tin to finish cooling on a cooling rack.
More real food recipes you might like ::
- Pectin Free Cherry Jam
- Gluten Free Cherry Pie
- Gluten Free Cherry Granola
- Fermented Cherry Almond Soda
- Gluten Free Cherry Coffee Cake
- Cherry Vanilla Sorbet