Mushroom, Kale and Buckwheat Muffins
Serves: 10 muffins
  • 150g white mushrooms, sliced (2 cups)
  • 100g curly kale, chopped (2 cups tightly packed)
  • 1 garlic clove, finely sliced
  • 1tbsp fresh thyme
  • 2tbsp ground flaxseed mixed with 6tbsp water
  • 140g buckwheat flour (1 cup)
  • 50g oats (gluten-free) (1/2 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp sea salt
  • 1tsp dried oregano
  • 80ml olive oil (1/3 cup)
  • 120ml almond milk (1/2 cup)
  • 1tbsp apple cider vinegar
  • pumpkin seeds for topping
  1. Preheat the oven to 200°C (180°C fan)
  2. Line 12 hole cupcake tin with 10 cupcake size cases. I have used 5" squares cut from baking paper.
  3. Heat a little olive oil in a pan, add sliced mushrooms, garlic and thyme and saute for about 5 minutes until the water from the mushrooms has evaporated. Stir in the chopped kale and leave to cook for about 2 minutes just until wilted. Take off the heat and leave to cool down.
  4. In a small bowl mix 2tbsp of flaxseed with 6tbsp of water and set aside.
  5. In a large bowl whisk together buckwheat flour, oats, baking powder, bicarbonate of soda, sea salt and oregano. Set aside.
  6. In a small bowl whisk together olive oil, almond milk and apple cider vinegar. Add to the dry mix together with the flax egg and stir until just combined. You should have a fairly thick muffin consistency.
  7. Finally fold in mushrooms and kale.
  8. Spoon the mixture into your prepared cases and sprinkle with pumpkin seeds.
  9. Bake for about 35 min or until a cocktail stick comes out clean.
  10. Remove from the oven once ready, leave to cool down for 10 min before moving onto a wire rack.
  11. Enjoy!
Recipe by Nirvana Cakery at