Muffin di grano saraceno e mirtilli (senza uova, senza latticini)

Alcuni degli Muffin di grano saraceno e mirtilli are healthy vegan, gluten-free blueberry muffins with a moist crumb, juicy blueberries, and a delicious earthy, nutty flavor from buckwheat flour and almond flour. Bonus, they each contain over 5 grammi di proteine and no refined sugar.

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These buckwheat flour muffins are vegan, gluten-free, and refined-sugar-free. They are one the healthiest vegan breakfast muffins ever. Buckwheat is one of the best plant-based protein sources like soy or quinoa. It’s called a proteine ​​vegetali complete, meaning that it contains all the nine essential amino acids that the body can’t produce.

These buckwheat muffins also have no refined sugar, keeping the net carbs per serving very low to keep your blood sugar level steady through the day. Finally, this buckwheat muffin recipe includes almond flour, which adds healthy fat and many important nutrients to a vegan diet like biotin, zinc, manganese, potassium, and calcium.

Therefore, one of these gluten-free buckwheat muffins makes a great recipe for a healthy balanced colazione vegana.

Muffin di grano saraceno e mirtilli

This healthy, moist vegan buckwheat muffin recipe makes gluten-free blueberry muffins from almond flour and buckwheat flour.

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Tempo di preparazione: 5 verbale min

Tempo di cuocere: 25 verbale min

Tempo totale: 30 verbale min

Corso: Colazione

cucina: americano

Dosi: 12 muffin

Calorie: 216.8 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

1x2x3x

Ingredienti

US consuetudinario - Metrico

• ▢ 1 bicchiere Farina di grano saraceno - scooped, level up
• ▢ 1h XNUMXmin bicchiere Latte di mandorla - at room temperature, or choose any other non-dairy milk you love
• ▢ 1 cucchiaino da tè Aceto di sidro di mele
• ▢ 1 bicchiere Farina di mandorle - scooped, level up
• ▢ ½ cucchiaino da tè Bicarbonato di sodio
• ▢ 1 cucchiaino da tè Lievito in polvere
• ▢ ¾ bicchiere Zucchero di canna non raffinato - o zucchero di cocco
• ▢ ½ cucchiaino da tè Cannella
• ▢ ¼ bicchiere Burro di arachidi (non salato) - o burro di mandorle
• ▢ 3 cucchiai Olio di cocco fuso
• ▢ 2 cucchiaini Vaniglia
• ▢ 1 bicchiere Blueberry - fresco o congelato

Istruzioni

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin cases or oil each hole with coconut oil. Set aside.
• In a small bowl, whish almond milk with apple cider vinegar. Set aside 10 minutes until milk curdle.
• In another large mixing bowl, combine all the dry ingredients: buckwheat flour, almond flour, baking powder, baking soda, unrefined cane sugar, and cinnamon. Set aside.
• In a medium-sized bowl, combine peanut butter, melted coconut oil, and vanilla until thick creamy paste forms. Add in the almond milk prepared in step 1 and whisk until the mixture is well combined, no nut butter lumps show.
• Pour the liquid into the bowl with the dry ingredients and stir to combine.
• When the batter is smooth and consistent, stir in the blueberries.
• Fill each muffin hole up to 3/4 and press in a few extra blueberries on top of each muffin.
• Bake for 25-35 minutes in the center rack of the oven at 350°F (180°C) until a pick inserted in the center of the muffins comes out clean.

Note

Archiviazione: Store the muffins in a sealed box for up to 5 days in the fridge or freeze for up to 3 months. Thaw the day before at room temperature.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Attrezzatura

Pirottini per muffin

Teglia per muffin a 12 fori

Misurini e Cucchiai

Terrina

Griglia di Raffreddamento

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Alimentazione

Servendo: 1muffin | Calorie: 216.8kcal | Carboidrati: 28.2g | Proteine: 5.1g | Grasso: 11.6g | Grassi saturi: 3.9g | Grassi polinsaturi: 1g | Grasso monoinsaturo: 1.9g | Sodio: 139.6mg | Potassio: 127.3mg | Fibra: 3.1g | Zucchero: 15.7g | Vitamina A: 10.2IU | Vitamina C: 1.8mg | Calcio: 80.6mg | Ferro: 1.1mg | Magnesio: 43.9mg | fosforo: 72.8mg | zinco: 0.6mg

Ingredienti e sostituzioni

You need a good amount of wholesome ingredients to make these healthy blueberry muffins, including:

• Farina di grano saraceno – The color of buckwheat flour is very different from one country to another. My buckwheat flour here in New Zealand has a light grey color which is why the muffins keep a lightly golden crumb.
• Latte di mandorle non zuccherato – Or any non-dairy milk you love like oat milk or soy milk.
• Aceto di mele – o succo di limone.
• Farina di mandorle – I don’t recommend an almond meal in this recipe. It makes the muffins very dense and gritty in texture. The best is to use ultra-fine Farina di mandorle.
• Zucchero di canna non raffinato or any crystal sweetener you love, like coconut sugar or erythritol, for a diabetes-friendly option. Don’t use a liquid sweetener like maple syrup, or the batter will be very dense and heavy.
• Lievito in polvere and Bicarbonato di sodio – per una consistenza soffice.
• Cannella – per sapore.
• mirtilli – freschi o congelati.
• Burro di arachidi – or almond butter, sunflower seed butter, or tahini.
• Olio di cocco fuso or light olive oil to decrease saturated fat or any vegetable oil you like.
• Estratto di vaniglia – per sapore.

These vegan blueberry muffins use almond flour to add a lighter texture to the muffins. You can’t make vegan muffins with 100% buckwheat flour, or the texture will be too dense and gummy. However, if you can’t have nuts, you can replace the almond flour with the same amount of:

• Farina d'avena – look for gluten-free certified oats and blend them in a food processor to make your own flour.
• Miscela di farine senza glutine – bob’s red mills 1:1 gluten-free flour mix works very well here.
• Farina di farro – this is not gluten-free, so not recommended if you want to keep the recipe without gluten.

How To Make Buckwheat Muffins

1. First, measure all your ingredients precisely into a small bowl to make sure you don’t miss any ingredients while making the recipe.
2. First, in a small mixing bowl, prepare the vegan ‘buttermilk’ by stirring non-dairy milk and apple cider vinegar.
3. Set it aside for 10 minutes until the milk slightly curdles.
4. Meanwhile, combine all the dry ingredients into a large mixing bowl: buckwheat flour, almond flour, unrefined cane sugar, baking powder, baking soda, and cinnamon.
5. Finally, stir the natural peanut butter, melted coconut oil, and vanilla extract until it forms a thick sticky paste.

6. Whisk the vegan buttermilk into the peanut butter paste until the mixture is well combined and no lumps show.
7. Pour the wet ingredient onto bowl 2 with the flour mixture and stir to form a consistent buckwheat almond flour muffins batter. These gluten-free, vegan blueberry muffins are much denser than regular vegan muffins. In fact, gluten-free baking use flours that are much heavier due to their amount of fiber or starch. It means it takes a little longer to bake.

8. Gently incorporate the blueberries when the batter is smooth.
9. Line a 12-hole muffin pan with paper muffin cups. Then, fill each cup up to 3/4 and add a few extra blueberries on top of each muffin if desired.

10. Bake the muffins at 350°F (180°C) for 30 to 35 minutes until a pick inserted in the center of the blueberry buckwheat muffin comes out clean.
11. Place the baked buckwheat breakfast muffins on a cooling rack and wait for a few hours to enjoy their best texture.

How To Make Buckwheat Flour

If you can’t find buckwheat flour at the grocery store, you can make it yourself at home. To do so, add at least 2 cups of buckwheat groats into a high-speed blender and blend at high speed until a fine flour forms.

I consigli di Carine per la pasticceria

• For a nuttier flavor, lightly toast the buckwheat flour in a dry pan before using it in the recipe.
• If using frozen blueberries, don’t thaw them before adding to the batter to prevent color bleeding.
• To prevent the blueberries from sinking to the bottom, toss them in a tablespoon of the dry flour mixture before folding into the batter.
• For a variation, replace half the blueberries with chopped dark chocolate or cacao nibs for a chocolate-berry twist.
• Per aumentare ulteriormente il contenuto proteico, add 2-3 tablespoons of hemp seeds to the dry ingredients.
• For a crunchy top, sprinkle a mixture of oats and a little coconut sugar on each muffin before baking.
• To keep the muffins moist, store them in an airtight container with a slice of bread – the bread will absorb excess moisture and prevent the muffins from getting soggy.

More Vegan Recipes With Buckwheat

I have plenty of other delicious vegan, gluten-free baking recipes for you. Below are my favorites:

Frittelle vegane di grano saraceno

Waffle di grano saraceno

Biscotti di grano saraceno

Crêpes vegane di grano saraceno