Brown Rice & Buckwheat Flour Muffins

Brown Rice & Buckwheat Flour Muffins

My son loves these muffins; he said they are a winner! Now doesn’t that make a mother’s heart swell. Aww!

Mostly, because with all my experimenting in the kitchen, I don’t always produce winners! And the kids are not too shy to tell me so! 🙂

This muffin recipe was designed with the list of acceptable food items (for me and my kids) following DAY 4 of the ALCAT 4-Day Rotation Meal Plan.



Brown Rice & Buckwheat Flour Muffins

Gluten-Free & Dairy-Free version

Preheat oven to 350° Fahrenheit

Combine Dry Ingredients:

  • 3/4 Cup organic Brown Rice Flour
  • 1/4 Cup organic Buckwheat Flour
  • 1+ TBSP Hemp Protein Powder (optional)
  • 1 TBSP ground white Chia Seeds (optional)
  • 1-1/2 tsp. Baking Powder (aluminum & gluten free)
  • 1/2 tsp. Baking Soda

Whisk Wet Ingredients together:

  • 1 organic egg, beaten
  • 1/3 Cup organic Brown Rice Syrup
  • 3/4 Cup organic Hemp Beverage “Milk” (original)
  • 1/4 Cup Olive Oil


  • 1/4 Ripe Plum cut into very small cubes. Discard stone/ pit.
  • 5-8 ripe cherries cut into very small cubes. Discard stone/pits.
  • ~10 frozen cranberries cut into quarters or smaller.


  1. In a medium bowl, combine Dry Ingredients. Set aside.
  2. In a medium bowl, whisk Wet Ingredients. Set aside.
  3. Cut up additions, include skins (discard stones/ pits). Set aside.
  4. Quickly incorporate Wet Ingredients with Dry Ingredients until moist. Do NOT over mix.
  5. Stir in additions, just enough to incorporate. Do NOT over mix.
  6. Lightly grease muffin tin with additional Olive Oil. (Eliminating the need for paper liners). Or try using Lékué Professional Silicone Mould.
  7. Fill each muffin tin 3/4 full or to your preference.
  8. Bake for 22-30 minutes depending on your oven.
  9. Check for doneness with a wooden toothpick or method of choice.

Yield: 6 muffins

I like to make small batches of muffins. Mostly because we are practicing to not eat the same foods two, three or four days in a row. I can freeze the extra muffins for the next Day 4. If I had a larger freezer I would double the recipe. But with enough practice it really doesn’t take much time at all to whip up a yummy batch of muffins.

I will experiment with adding a little ground nutmeg (1/8 – 1/4 tsp.) and maybe even a splash of vanilla…


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