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Buckwheat and Oat Orange Muffins


  • 1 cup oat flour
  • 3/4 cup buckwheat flour
  • Juice and zest of 1 orange
  • 1/2 cup yogurt
  • 1/4 cup olive oil works really well with melted butter to. Butter also gives a softer crumb!
  • 1/3 cup honey or coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat the oven at 220* (need high heat at the start of baking to get high muffin tops, you will bring it back down to 180*C after 5 mins)

  2. In a large bowl add the eggs, oil, honey, juice, zest and yogurt. Mix until smooth.

  3. Add in the flours, baking powder, soda and salt. Mix until smooth.

  4. In a muffin tin fill the tings to the top. Top each muffin with almond slices and a drizzle of honey. Bake for 15 mins.

  5. Bake the first 5 mins on high 220*C to get thigh muffin tops. Then after 5 mins bring the temp back down to 180*C.

  6. After 15 mins the muffins should be nice and almost golden on the top.