Gluten-Free Flaxseed Muffins with Buttermilk, Ghee and Spices
These muffins are tender, aromatic, healthy and delicious! They’re great with hot chai tea or coffee, fresh, seasonal fruit, yogurt, nut butters and additional ghee for spreading. The recipe makes 12-15 muffins. If you don’t have buttermilk on hand, blend 1/2 cup yogurt with 1/2 cup water to use as a substitute, or add 1 tbsp lemon juice to a measuring cup. Pour in some milk to equal 1 cup. Let it sit for 5 minutes before adding to the recipe.
Dry Ingredients
  • 3/4 cup buckwheat flour
  • 1/2cup brown rice flour
  • 3/4cup ground flaxseed
  • 1/2cup organic cane sugaror organic brown sugar or coconut palm sugar
  • 1tsp baking soda
  • 1tsp cinnamonmore or less, as desired
  • 1/2tsp dried ginger powdermore or less, as desired
  • 1/4tsp salt
  • 1/4 tsp nutmegground, more or less, as desired
  • 1/8 tsp clovesground, more or less, as desired
Liquid Ingredients
  • 2 large egg(s)
  • 1cup buttermilk
  • 1/2cup applesauceorganic, unsweetened
  • 1/2cup raisinsdark, golden or a combination
  • 1/4 cup Gheemelted
  1. Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with natural cooking spray, or line with paper muffin cups. Set aside.
  2. Blend dry ingredients together.
  3. Separately, whisk liquid ingredients together, including the raisins. Add to dry ingredients, mixing until completely combined.
  4. Scoop batter equally into the muffin cups. Bake for 30-35 minutes or until done when tested with a toothpick.
  5. Cool 5 minutes before transferring to a wire rack to finish cooling.