I love a good muffin as much as the other gal, but one I know is giving me some nourishment, as well as some mouth pleasing pleasure, is an added bonus.
Naturally gluten-free and higher in fibre and protein than regular flour, buckwheat flour has a beautiful nutty flavor that pairs so well with chocolate.
The coconut yoghurt (can use greek if you tolerate it) makes these muffins delightfully moist and you can add any topping you want. I used cacao nibs, but chopped chocolate or even crushed walnuts work a treat too.
If you’re after an extra chocolate hit, why not throw through 1/4 cup of chocolate chips while you’re at it 😉
Easy to make, all you need is a couple of bowls, a spoon, spatula and muffin tin. Quick to bake, you’ll have piping hot, deliciously moist and fluffy muffins in 20 minutes flat.
I love baking muffins that I can freeze then easily thaw for breakfast or a grab-and-go snack.
Let me know if you give these a go!
Chocolate & Pear Buckwheat Muffins
Healthy enough for breakfast, these muffins pack a nutrient punch and also satisfy any chocolate craving.
Pre heat oven to 180 degrees and grease a muffin tray with coconut oil or line with cupcake liners.
In a large bowl, add flours, baking powder and cacao powder. Stir to combine.
In a second bowl combine yoghurt, maple syrup, coconut oil and pear puree.
Add wet ingredients to the dry ingredients and combine until there are no lumps. Be careful to not over mix.
Pour muffin mix into muffin pan and sprinkle the tops with cacao nibs or chopped chocolate.
Transfer to the oven for 20 minutes. Remove from oven and eat warm with a thick spread of almond butter or coconut yoghurt.
These muffins will keep for a day or two but are best warmed slightly before being eaten.
At 20 minutes, the muffins may look like they need more time, but they are awesome and moist at this point. If you like a firmer muffin, go ahead and give them another 3-4 minutes.