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Gluten free buckwheat muffins recipe

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 muffins


  • 1/2 cup yogurt
  • 2 eggs
  • 3/4 cup olive oil
  • 3/4 cup milk
  • 1 1/2 cup buckwheat flour
  • 1 cup brown sugar
  • 1 tl baking powder
  • zest of 1 lemon
  • 50 g raisins


  • Mix the buckwheat flour, the baking powder, sugar and lemon zest in a separate bowl. Whisk the yoghurt, eggs, oil, and milk in a bowl.
  • Mix the yogurt mixture briefly through the flour blend. Also add the raisins, stir short.
  • Cover the muffin tin with paper cake cases. Divide the dough over the cases. Bake the gluten free buckwheat muffins for 20-25 minutes in a preheated oven (180 ºC or 356 ºF).
  • Cool the buckwheat muffins on the roster. Delicious with coffee or tea.

Enjoy your meal!