Strawberry Date Buckwheat Muffins on white counter


Ok, did you know that buckwheat is NOT a grain??  We did a double-take when we learned this!  Turns out it’s a fruit seed related to rhubarb and sorrel having nothing to do with wheat as it’s name suggests.  It is gluten-free and an excellent source of magnesium, manganese, copper and fibre.  Thanks to Laura Lea for sharing this knowledge with us as well as her recipe for scrumptious buckwheat strawberry and date muffins.  Laura Lea is a certified holistic chef and her blog LL Balanced is packed with tons of healthy and delicious recipes you won’t want to miss.  Also, she was a guest on our podcast, listen here.



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Looking for a yummy grain-free muffin recipe?  Here you go.  These are fruity and wholseome while not skimping on flavor.  It was a real surprise to us that buckwheat is not a grain but also just how high it is in plant-based protein.  Additionally, it contains free-radical fighting antioxidants, which can help prevent inflammation from oxidative stress.  We are finding ourselves wondering why buckwheat hasn’t been in our pantry until now.  If the nutritional facts don’t sell you, the tastiness of these muffins will.  Give them a try and enjoy!  If you want even more nutritional facts about buckwheat, check out Laura Lea’s full post and while there, make sure to browse her plentiful collection of healthy and delicious recipes.


Strawberry Date Buckwheat Muffins
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Yield: 14


    Dry Ingredients:
  1. 1 Cup buckwheat flour
  2. 1 1/2 cups blanched almond flour
  3. 1 tsp baking soda
  4. 1/3 cup coconut sugar
  5. 1/4 tsp sea salt
    Wet Ingredients:
  1. 1 Cup canned full-fat coocnut milk
  2. 2 large eggs
  3. 1/2 Cup (1 stick) melted butter (sub vegan butter or coconut oil)
  4. 1-1/2 Cups strawberries, finely diced (at least 1/4" or smaller)
  5. 2/3 cup pitted medjool dates, chopped into 1/4” pieces (approx 6 dates; buy with pit-in)
  6. 2 tsp coconut sugar
  7. 1 tsp vanilla extract
  8. 1 tsp apple cider vinegar or lemon juice


  • Preheat oven to 350 and line 12 cupcake tins with liners
  • In a bowl, combine all dry ingredients and whisk to incorporate
  • In a separate bowl, add chopped strawberries and coconut sugar. Stir and let sit 5 minutes.
  • Add all remaining wet ingredients and whisk to incorporate.
  • Pour wet ingredients into dry and fold until incorporated.
  • Pour batter into muffin tins, there may be enough left to fill 2 additional tins or custard cups.
  • Hint: Helps to use a 2 ½ inch retractable ice cream scoop, dampened under water before scooping. If there is batter sticking up, dampen your fingers and press them down so all muffins are an even height.
  • Bake for 19 minutes, then cool 5 minutes before carefully removing from the cupcake tin and cooling on a rack.
  • Cool another 15 minutes before enjoying.
  • Muffins will keep tightly sealed on the counter for 48 hour or in the fridge for 5 days.