We’ve made these Buckwheat Strawberry Muffins three times in the past two weeks and we really love them, so I’m excited to share them today with all of the families who are dealing with a food allergy. These little muffins are great for breakfast or snacks, as they can be stored in the fridge for up to 5 days or stashed into the freezer, and they happen to be made without wheat, eggs, dairy, or nuts. They are moist, flavorful, and really yummy— and are filled with nutritious ingredients that everyone in the family will enjoy, no matter what they can or cannot eat.
Here’s what’s inside:
Buckwheat: This whole grain, which is not wheat despite its name (it’s actually related to rhubarb), is a fiber- and protein-rich flour with a flavor that pairs particularly well with fruit.
Chia seeds: Rich in protein, fiber, and healthy fats, when soaked, chia seeds act as a natural egg replacer in this recipe. You can also use ground flaxseeds if you prefer. (I call for white chia seeds, since they blend in with the color of the muffins, but you can use regular ones if that’s what you have.)
Banana: Mashed banana adds natural sweetness and, along with the chia seeds, helps bind the rest of the ingredients together to create the texture you expect from a muffin.
Strawberries: As these strawberries are coming into season, the prices have gone down at the market, which means it’s the perfect time to use them in baked goods. The recipe, while calling for one cup of diced strawberries, will use less than half of a quart, so you can really get your money’s worth when you buy them.
Coconut milk: You can use whichever non-dairy milk your family prefers (and regular dairy milk works just find if dairy isn’t an issue), but I like the flavor of Silk’s Unsweetened Coconut Milk in these muffins since it’s mild and has a nice texture. (Don’t use Thai-style canned coconut milk as it’s thicker than the kind that comes in a carton.)
Now, I do realize that some kiddos have reactions to the acidity in strawberries—my girl did when she was a new eater and her little cheeks would turn bright red whenever she ate strawberries or tomatoes. Thankfully, we never had to deal with a more serious reaction and she’s mostly grown out of it despite still having sensitive skin. So, if strawberries are an issue in your house, simply use blueberries instead. We hope you enjoy these as much as we do, either plain or topped with a little extra honey.
Strawberry Buckwheat Mini Muffins
These taste best with a very ripe banana and great tasting strawberries. If your banana does not have brown spots (which indicates both ripeness and sweetness) and you prefer sweeter muffins, increase the honey to 1/4 cup.
Makes about 24 mini muffins
- 3 tablespoons white chia seeds
- 3/4 cup unsweetened coconut* or almond milk
- 1 cup buckwheat flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup mashed very ripe banana
- 3 tablespoon melted coconut (or canola) oil
- 3 tablespoon honey
- 1 teaspoon vanilla
- 1 cup diced strawberries
- Stir the chia seeds into the milk and set aside. Preheat oven to 400 degrees F and grease a mini muffin tin. Set aside.
- Sir together the flour, baking powder, cinnamon, and salt. Add the banana, oil, and honey and stir to combine. Stir in the strawberries and the chia-milk mixture. It should be thick, but still easy to stir, similar to pancake batter. (If it seems too thick, add a little more milk.)
- Fill the prepared mini muffin tin to right about at the edge, topping with a thinly sliced strawberry if desired. Bake for 16-18 minutes. Let cool for 2 minutes, then remove from the pan, running a small paring knife around the edges to loosen. Serve warm or at room temperature, or let cool on a wire rack and store. Store in an airtight container for up to 5 days in the fridge or in a zip top freezer bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or for 15-30 seconds in the microwave.
Use blueberries instead of strawberries.
Try maple syrup instead of the honey.
Use ground flaxseed instead of the chia seeds.
Note: The recipe is written for a mini muffin tin, but you can bake them in a standard-size one if that’s what you have. Dividing the full batch of batter between 12 regular-size cups will create small muffins that bake in about the same time as the recipe states here and work well for toddlers. Or, if you want larger, bakery-style muffins, fill fewer cups to between 3/4 full and right to the edge. Increase the baking time to 22-24 minutes if you decide to go that route.