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5 from 7 votes

Cherry Buckwheat Breakfast Muffins

Paleo cherry buckwheat breakfast muffins will wow your family with fluffy, soft texture, and juicy sweet cherries!
Prep Time10 mins
Cook Time30 mins
Soak8 hrs
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: cherry buckwheat muffin recipe, Paleo cherry buckwheat muffins
Servings: 12 muffins
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 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)

Instructions

  • 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.