BUCKWHEAT CHOCOLATE CHIP SINGLE-SERVE MUFFIN
Buckwheat Chocolate Chip Single-Serve Muffin is a wholesome yet indulgent bake that proves simplicity and nutrition can sit beautifully alongside comfort. It is made with naturally gluten-free buckwheat flour, which carries a subtle nuttiness that contrasts with pockets of melty dairy-free chocolate chips. Almond milk and maple syrup keep the crumb moist and gently sweet, avoiding refined sugars while still offering a bakery-style texture. It is lightly leavened with baking powder, which rises into a soft and golden muffin that feels both satisfying and balanced. It is ready in under twenty minutes from start to finish, which is the perfect option for busy mornings, afternoon pick-me-ups or even as a quick dessert when cravings strike. Entirely vegan and wheat-free, this Buckwheat Chocolate Chip Single-Serve Muffin delivers flavour, nourishment and convenience in a single portion. It is proof that mindful ingredients can create a treat that feels indulgent yet nourishing.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Party, Picnic
OCCASION/HOLIDAY
Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low Cholesterol, Kid Friendly, Organic, Quick & Easy
DISH TYPE
Cupcake
INGREDIENTS
There are the following ingredients for Buckwheat Chocolate Chip Single-Serve Muffin:
- 15 grams | 0.53 ounces | 2 tablespoons buckwheat flour
- 14 grams | 0.49 ounces | 1 tablespoon dairy-free chocolate chips
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon almond milk
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon maple syrup
- 1 gram | 0.04 ounces | ¼ teaspoon baking powder
FULL NUTRITIONAL INFORMATION
- Calories: 186 kilocalories
- Fat: 5.5 grams
- Saturated Fat: 3.1 grams
- Carbohydrate: 33.5 grams
- Sugar: 20.2 grams
- Fibre: 2.5 grams
- Sodium: 129 milligrams
- Protein: 3.1 grams
- Calcium: 45 milligrams
- Potassium: 124 milligrams
- Iron: 1.50 milligrams
PREPARATION
These steps are followed for the preparation of Buckwheat Chocolate Chip Single-Serve Muffin:
- Preheat Oven: Set to 180 ° Grease a small muffin tin or line one cavity with a paper liner.
- Combine Dry Ingredients: In a small bowl, whisk 2 tablespoons buckwheat flour and ¼ teaspoon baking powder until evenly mixed and aerated.
- Add Wet Ingredients: Stir in 1 tablespoon maple syrup and 1 tablespoon almond milk, mixing until a smooth batter forms. The mixture should hold together but not be runny.
- Fold in Chips: Gently fold 1 tablespoon dairy-free chocolate chips into the batter, distributing them evenly without over‑mixing.
- Fill the Tin: Spoon the batter into the prepared muffin cavity, filling about three-quarters full to allow for rising. Smooth the top gently with the back of the spoon.
- Bake: Place in the centre of the oven and bake for 14 to 16 minutes or until the top is golden and a skewer inserted into the centre comes out clean or with just a few moist crumbs.
- Cool: Remove from oven and let rest in the tin for 5 Transfer to a wire rack to cool slightly or enjoy warm for gooey chocolate bursts.
PREPARATION TIME
5 minutes
COOKING TIME
16 minutes
TIPS
Here are some helpful tips for Buckwheat Chocolate Chip Single-Serve Muffin:
- Measuring Flour: Spoon and level the buckwheat flour to avoid a dense texture.
- Room‑Temperature Milk: Use almond milk at room temperature so the batter mixes evenly.
- Even Distribution: Fold in chips gently to prevent batter deflation and ensure melty chocolate pockets.
- Check Early: Begin testing at 14 minutes to prevent over-baking a small single muffin.
- Liner Vs Grease: Silicone moulds release easily and paper liners help absorb excess moisture around the edges.
- Enjoy Warm: Warm muffin yields softer crumb and gooey chocolate, so cool slightly for firmer texture.
VARIATIONS
- Berry Twist: Stir in 1 tablespoon fresh or frozen blueberries for a fruity burst.
- Nutty Boost: Add 1 teaspoon chopped walnuts or pecans to the batter for extra crunch and healthy fats.
- Spiced Aroma: Sprinkle in a pinch (⅛ teaspoon) of cinnamon or cardamom for warming spice notes.
- Citrus Zest: Grate ½ teaspoon lemon or orange zest into the batter for a bright citrus aroma.
- Protein Lift: Mix in 1 teaspoon vegan vanilla protein powder to enhance nutrition.
PREPPING AND STORAGE
- Refrigerator: Store cooled muffin in an airtight container for up to two days, reheat in a low oven (150 ° Celsius) for 3 minutes to revive softness.
- Freezer: Wrap in parchment, then foil and freeze for up to one month. Thaw at room temperature for 10 minutes or microwave on low power for 15 seconds before eating.