Oat and Buckwheat Molasses Muffins

  • Posted on: January 26, 2015

Oat and Buckwheat Muffins 020These are some tasty muffins.  I love the combination of nutty oats and earthy buckwheat flour.  Add some maple syrup, molasses and cinnamon and you have yourselves a winner.

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These healthy and hearty gluten free muffins are sure to start your day off on a good note.  Despite it’s name, buckwheat is not actually wheat.   Buckwheat groats are gluten free and when cooked are often called Kasha.

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Buckwheat is high in magnesium which is so important as magnesium is needed in order for our bodies to absorb calcium.  Without enough magnesium, calcium starts to build up in our bones and can lead to certain types of arthritis and osteoporosis.  We eat a lot of calcium in this country but not a lot of magnesium and our rate of osteoporosis is much higher than in countries where they eat more magnesium and less calcium.   Magnesium is good for our hearts and our brains.  Get yourself some today.

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Other food sources of   magnesium are avocados, dark leafy greens, salmon, nuts and seeds.  Molasses also has magnesium along with many other nutrients.  I love the flavor and sweetness it adds to these muffins.

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I make mini muffins for the kids and regular size muffins for Eric and me.  Everyone wins.

Enjoy these on a lazy Sunday morning or make them to grab and go during your busy week.  Either way, enjoy.

oat and buckwheat muffins 021Try this green smoothie for another way to start your day off right and get a good supply of magnesium.

Oat and Buckwheat Molasses Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 12 regular muffins, about 24 tiny muffins


  • 3/4 cup gluten free oat flour
  • 3/4 cup buckwheat flour
  • 3/4 tsp sea salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 2 organic eggs
  • 2/3 cup grade b maple syrup
  • 2 tbsp molasses
  • 1/3 cup melted coconut oil


Preheat oven to 350. Grease muffin pan or use silicon or paper muffin liners.

In a medium bowl, add the flours, salt, baking soda and cinnamon and mix together.

In a small bowl, combine the eggs, maple syrup, molasses and cooled coconut oil. Mix well. Add the wet ingredients to the dry and incorporate.

Fill muffin cavities 1/3 full. Bake for 18-20 minutes.

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