Buckwheat Pumpkin Seed Muffins Food

HEALTHY BUCKWHEAT - SUGAR, DAIRY, WHEAT FREE MUFFINS

Healthy Buckwheat - Sugar, Dairy, Wheat Free Muffins image

This is my own creation. I needed a muffin that was WHEAT, DAIRY & SUGAR FREE and that incorporated HEALTHY FATS, fruit, & nuts. DID YOU KNOW that Virgin Coconut Oil has no Trans-Fat and Promotes Heart Health and weight loss? DID YOU KNOW Buckwheat is a fruit seed and suitable for people sensitive to wheat or other grains? Add this to flaxseed which has an abundance of omega-3 and you have a very nutritious and good start to your day. Not to mention the nuts and apples! These have no added sugar or artificial sweeteners so the suggested spread of Coconut oil and Raw Honey makes a tasty and healthy final touch. (I used low fat almond milk which has zero grams of Trans Fat and Saturated Fat, but you can use any nut milk you like, this is also good with hazelnut milk or coconut milk-check labels for added sugar if you need less in your diet). I would love to hear of any alterations you have made that work! Thanks!

Provided by ChiefCookandBottleW

Categories Quick Breads

Time 35m

Yield 8 muffins, 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup ground flax seeds
3/4 cup buckwheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg
1/2 cup almond milk
2 apples, peeled then grated
3 tablespoons coconut oil, melted
1/2 cup walnuts, chopped
3 tablespoons coconut oil
1 tablespoon raw honey

Steps:

Mix the first 5 dry ingredients together in a bowl.
In a separate bowl with a fork gently beat the egg. Add the milk, apples, and coconut oil.
Stir to moisten the wet ingredients into the dry. Do not over mix.
Stir in the nuts. Spoon batter into lightly greased muffin pan, divide into of the 12 sections. Don't worry about filling the other 4 sections just leave empty.
Bake at 350°F, for about 25 minutes or until done. Use a toothpick to test.
When done, remove the muffins from the pan and put on a rack for 10 minutes then serve.
While muffins are baking mix the coconut oil with the honey (you can use any honey you like). Coconut oil should be solid not melted, if your room is warm the coconut oil will not be solid. Put in the freezer or refrigerator for just a few minutes to create a solid oil if needed.
Serve this tasty spread with warm muffins.
Note: I use organic Extra Virgin Coconut oil that does not contain hexane for the most health benefits.
WARNING! Honey is not for babies!
Infants up to one year of age should not be fed raw honey.

Nutrition Facts : Calories 467.6, Fat 34.9, SaturatedFat 19.4, Cholesterol 46.5, Sodium 259.9, Carbohydrate 37.7, Fiber 7.7, Sugar 14.9, Protein 8.2

BUCKWHEAT PUMPKIN SEED MUFFINS

Buckwheat Pumpkin Seed Muffins image

These have a distinct buckwheat flavour, which is nicely tempered by the whole wheat flour and the honey. The pumpkin seeds (or any other nut or seed) add a pleasant delicate crunch.

Provided by Pepita

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup buckwheat flour (dark)
3/4 cup whole wheat flour
2 teaspoons baking powder
1/4 cup honey
1 egg, beaten
1/2 cup canola oil
1 cup skim milk
1/2 cup pumpkin seeds

Steps:

Preheat oven to 350°F.
Combine dry ingredients.
Mix liquid ingredients thoroughly.
Add wet ingredients to dry. Stir until moist, but not smooth.
Stir in pumpkinseeds.
Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).

Nutrition Facts : Calories 198.3, Fat 12.6, SaturatedFat 1.4, Cholesterol 18, Sodium 81, Carbohydrate 18.9, Fiber 1.9, Sugar 6.1, Protein 4.7

PUMPKIN & FLAX SEED MUFFINS

Pumpkin & Flax Seed Muffins image

Make and share this Pumpkin & Flax Seed Muffins recipe from Food.com.

Provided by rachel.waugh

Categories Quick Breads

Time 36m

Yield 24 Muffins, 24 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups whole wheat flour
1/2 cup ground flax seeds
1 cup oat bran
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 cup Splenda sugar substitute
1 (15 ounce) can pumpkin
2 tablespoons oil
1 1/2 cups milk (1%)

Steps:

Preheat Oven to 400 degrees F.
Mix All dry ingredients and set aside.
Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
Fill muffin pan with mix, will be pretty full.
Bake at 400 for 15-20 minutes.
Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
Doubles easily (if you have a BIG bowl).

Nutrition Facts : Calories 84.6, Fat 3.9, SaturatedFat 0.9, Cholesterol 37.4, Sodium 252.6, Carbohydrate 10.8, Fiber 2.3, Sugar 0.4, Protein 3.9

FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS

Flax, Oat Bran, Buckwheat, & Pumpkin Muffins image

This recipe is adapted from the a recipe found on the Red Mill, ground Flax meal bag. For a bran muffin, these babies are moist and very tasty. I've cut the white flour by half, and added an equal amount of buckwheat flour. I've also added a can of pumpkin and reduced the amount of milk. These muffins are so fresh and moist that they will only last a few days, so I freeze what we won't eat in a couple of days.

Provided by zoomer43

Categories Quick Breads

Time 48m

Yield 20 muffins, 20 serving(s)

Number Of Ingredients 17

Ingredients

3/4 cup all-purpose flour
3/4 cup buckwheat flour
3/4 cup oat bran
3/4 cup flax seed, ground
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups carrots, shredded
2 apples, peeled and shredded
1 cup walnuts, chopped (optional)
1/2 cup milk
2 eggs
1 (15 ounce) can pumpkin
1 teaspoon vanilla

Steps:

Preheat oven to 350, and prepare two medium size muffin pans.
Mix the first 10 ingredients in a large bowl.
Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
Fill muffin cups with a scant 1/4 C of batter.
Bake for 15-18 minutes.
Cool in muffin pan for 5 minutes.
Remove muffins to a wire rack, and cool completely.
Package 4 or 5 in quart size Ziplock.
Label, and date the muffins you won't eat in the next couple of days and freeze.

Nutrition Facts : Calories 124.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 22, Sodium 223.1, Carbohydrate 21, Fiber 3.6, Sugar 7.7, Protein 4

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