Sweet Potato Buckwheat Muffins

Sweet Potato Buckwheat Muffins

Earthy buckwheat and mashed sweet potato bake into moist, tender muffins with a hearty crumb.

Total 45 min Makes 12 muffins Calories 198/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Eggs, Wheat, Tree nuts, Dairy

These muffins pair nutty buckwheat flour with roasted sweet potato for a dense, moist texture and warm spiced flavor. A touch of maple syrup and cinnamon rounds out the earthiness, making them a satisfying grab-and-go breakfast or afternoon snack. They freeze well, so the batch keeps nicely for busy mornings.

Ingredients

  • 1 cup mashed cooked sweet potato, cooled
  • 1 1/2 cups buckwheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Method

  1. Preheat oven to 375°F and line a 12-cup muffin pan with paper liners or grease the cups.

  2. In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

  3. In a separate bowl, whisk the mashed sweet potato, eggs, maple syrup, melted coconut oil, milk, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined, taking care not to overmix.

  5. Fold in the chopped walnuts.

  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

  7. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  8. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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    Sweet Potato Buckwheat Muffins

    These muffins pair nutty buckwheat flour with roasted sweet potato for a dense, moist texture and warm spiced flavor. A touch of maple syrup and cinnamon rounds out the earthiness, making them a satisfying grab-and-go breakfast or afternoon snack. They freeze well, so the batch keeps nicely for busy mornings.

    45 min 12 muffins 198 cal

    Ingredients

    • 1 cup mashed cooked sweet potato, cooled
    • 1 1/2 cups buckwheat flour
    • 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 2 eggs
    • 1/2 cup maple syrup
    • 1/3 cup melted coconut oil
    • 1/3 cup milk
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped walnuts

    Method

    1. 1

      Preheat oven to 375°F and line a 12-cup muffin pan with paper liners or grease the cups.

    2. 2

      In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

    3. 3

      In a separate bowl, whisk the mashed sweet potato, eggs, maple syrup, melted coconut oil, milk, and vanilla extract until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir just until combined, taking care not to overmix.

    5. 5

      Fold in the chopped walnuts.

    6. 6

      Divide the batter evenly among the muffin cups, filling each about three-quarters full.

    7. 7

      Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    8. 8

      Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.