Muffin Monday! Fruit Buckwheat Muffins (Vegan?)

Hi everybody! Back with another delicious muffin recipe. I like to use what I’ve got on hand… and since last week’s macarons left me with some unused almond flour I used it here in place of some of the whole wheat pastry flour. I also tried Demerara sugar for the first time. These are great for breakfast or a snack, but they are moist so eat them up quickly or refrigerate them.

I think this one is Vegan too. (Any of my Vegan buddies want to check me on that, please?)


Fruit Buckwheat Muffins



  • 3/4 cups almond flour


  • 3/4 cups white whole wheat pastry flour


  • 1/3 cup Demerara sugar (or other raw sugar)


  • 1/4 cup ground flaxseed


  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  • 1 cup orange juice ( I used the juice of 1 orange and enough of the juice from the cranberries/dates — see below — to make one cup.)


  • 1/2 cup of canola oil


  • 2 tsp orange zest


  • 2 tsp almond extract
[Image courtesy:]

[Image courtesy:]

  • 1 1/2 cups dry cranberries


  • 1 cup dry chopped dates


  • 1 medium zucchini grated


  • sliced almonds


Part One: put the dry cranberries and the dates in a medium-sized microwaveable bowl. Add enough water to cover the fruit. Cover loosely with plastic wrap/lid. Microwave on high for three minutes, stirring after each minute. (Don’t over cook or the juice will boil over and you’ll have a mess — you don’t want a mess.) Remove plastic wrap/lid and cool about 10 minutes. Drain the cranberries/dates. (Reserve the juice. You can either use it with the OJ in the recipe — which is what I did — or you can add some cold water and drink it. Its pretty tasty).


Part Two: Pre-heat the oven to 375 degrees. Line muffin tin with muffin pants and spray lightly with cooking spray.


Part Three: In a large bowl mix all the ingredients except the almonds together, adding the cranberries/dates, last. Mix just well enough to incorporate all the ingredients. Don’t over mix.



Part Four: Fill the muffin tins almost all the way full.  Garnish with a few almond slices.


Bake for 25 minutes and test with a toothpick. If the toothpick comes out clean pull the muffins out and let cool a bit before your devour.


These didn’t rise very much, so they are dense and filling.


This recipe made 18 muffins.


Moist, fruity and delicious. These are some yummy muffins.



About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

17 responses to “Muffin Monday! Fruit Buckwheat Muffins (Vegan?)

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