I have a new love: buckwheat flour. For several months I have been eying the packet in the supermarket, not quite knowing what to do with it and how it would behave in cooking and baking, not knowing what the taste would be like. On top of that, it is very expensive here in Dubai.

A few yummy looking recipes at Healthy Foodie and Healthful Pursuit finally convinced me to give it a try. And what can I say: I have been baking and baking and baking. Mainly these muffins, but also crackers, and some other ideas are lined up.

The reason I have always been eying buckwheat flour is because it has a low glycemic index AND it is gluten free. Usually it’s one OR the other. I have just spent a month in Germany where breads and wheat flour are part of at least two out of three meals. Upon my return I wanted to get back to my normal self by going gluten free for some time. My buckwheat flour discovery was perfectly timed. My family is gobbling up both muffins and crackers. I haven’t even told them what’s in there. They don’t care anyway, as long as it tastes good. On top, these muffins are sweetened with dates only. The nuts on top can be exchanged or omitted. If I want to get all fancy about these muffins, I’d throw in some dried cherries or apricots.
Bon appetit!

1/2 cup dates, chopped
1 cup non-dairy milk
1 teaspoon baking soda
2 eggs
1/4 cup olive oil
1 teaspoon vanilla extract
1/2 cup buckwheat flour
1/4 cup almonds, chopped
Yields 6-8

Preheat oven to 180C/375F. Grease or line muffin tin.

Place chopped dates, milk and baking soda in a small pot. Bring to boil, then let simmer for another couple of minutes. Take off the heat. Let cool a little. Then blend to a paste in a food processor.

Beat the eggs. Whisk in vanilla and olive oil. Stir in the date paste until well combined. Finally add buckwheat flour and mix until just combined. Transfer batter to prepared muffin tin. Top each with some chopped almonds.

Bake for 25 minutes, or until cake tester comes out clean. Let cool completely on wire rack.


  1. I’m with you. I love buckwheat flour too. The simple ingredient list is fabulous.

  2. These look delicious! Love that they don’t have sugar in them. Would be great for diabetics too.

  3. great recipe like always thanx

  4. Anja, your muffins are absolutely gorgeous and look mega delicious, too! I wish I could just reach and grab one.

    Glad I inspired you to use buckwheat flour. Lots of people don’t care for its earthy taste. I happen to love it! Ever tried buckwheat pancakes? They are the best!

    Love you parchment paper lining technique, btw. So pretty!

    Oh, and thanks for linking to me!

    Alright, I’m off now, but I can guarantee you’ll see me again. Really loving your blog! 🙂

  5. I made these last week, but silly me, I didn’t read close enough (even though you mentioned it in the comments) that the recipe yields 6-8 muffins. I filled up all 12 of my muffin cups, and got a dozen mini muffins instead! They were kind of a nice size for a snack.::) Do you think doubling the recipe would work? I would rather not use so many eggs, but I might just experiment and let you know.

  6. @ Marla
    thanks for linking me. Curious to see what your post will be about. You should get your hands on buckwheat flour soon. Knowing your philosophy on food, nutrition and taste, I am sure you will love it.

  7. I love this recipe. I wanted to throw some fresh pineapple in but added chia seeds instead. Amazing! They look so pretty as well. I’ve posted your recipe on my blog. Thanks, I am really looking forward to trying more of your recipes xx

  8. Great muffins! I will definately be making this again soon,in a double batch!

  9. Sounds delicious…. Could you use spelt flour instead of buckwheat??

  10. I was wondering if you could comment on texture? Should I expect something denser or fluffier? I have to try to make these with a flax/water substitute for the eggs due to a friends allergy. If they are dense I might try adding some gluten free oatmeal to the mix.

  11. They are not as fluffy as glutenous muffins, but definitely not dense either. Somewhere in the middle, I’d say.

  12. Hey Anja, wow these were so lovely! Complete surprise-I didn’t know if they”d be sweet enough– but those Medjool dates are potent things : ) I made no subs- just halved it, got 4 muffs, baked about 21 mins, and used a combo of whole milk and coconut milk for the milk, threw in a pinch of fresh orange zest (that was a good idea) and plenty of toasted slivered almonds atop. Awesome : ) That buckwheat flour really expands.

    One question: how do you suggest storing these? GF treats always confuse me- whether the fridge, room temp or freezer is best…I have a few left over we’ll eat over the next 2 days. Thanks, Salvegging

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