Buckwheat is gluten free but the recipe calls for some All-Purpose flour which is not. I normally use 100% Whole White Wheat instead of the All-Purpose but again that's not gluten free. The lighter flour does just that...gives the muffins a lighter feel. I've made these without the added flour and they turned out just fine, I just added a little extra Buckwheat for consistency. Also I use chunky applesauce which adds a little extra to the muffin. Make sure to find a no sugar added applesauce or even make your own. If you don't have steel cut oats in your cabinet, fell free to use regular oatmeal instead.
Adapted from the New York Times Recipes for Health
Makes about 16 medium muffins.
Ingredients
1 1/2 cups buckwheat flour (or whole wheat)
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cup buttermilk (or milk & lemon juice)
3 tablespoons canola oil
1/4 cup applesauce
1/4 cup maple syrup
1 teaspoon vanilla
1 cup cooked steel cut oats
1 1/2 cups blueberries
Directions
Preheat the oven to 375 degrees. Sift together the dry ingredients in a medium bowl. In a large bowl, mix together the wet ingredients, everything expect the steel cut oats and blueberries. Stir the dry ingredients into the wet and mix until just combined, not over stirring. Fold in the steel cut oats and blueberries.
Fill the muffin tins full to the top and bake for 20 – 25 minutes. When a toothpick comes out clean the muffins are done. Allow them to cool for a few minutes in the pan before removing and cooling completely. They are delicious warm!
