Raw, vegan, and gluten-free! These muffins will have you fooled and delighted. No baking required. For step by step instructions, check out our video below. 


The Recipe: 

Before you begin, soak 2t chia seeds in 1/4 cup water for at least 10 minutes. It should become a gel.

First, process 2 cups almond flour, 1 3/4 cup soaked or sprouted buckwheat.


  • 1/4 cup coconut crystals
  • 1/2 cup coconut shreds
  • 2t cinnamon
  • 1t nutmeg
  • 3/4t sea salt

 Blend ingredients together in processor. 

Now add your wet ingredients:

  • 3 ripe bananas, mashed
  • 1 pear, peeled and cored
  • 1/4 cup coconut nectar
  • 2t vanilla

Blend all ingredients together. 

Now process in your chia gel mixture.  Empty batter into clean mixing bowl and fold in:

  • 1/3 cup psyllium husks
  • 1 1/2 cups blueberries

Fill muffin liners with batter and sprinkle the tops with a mixture of coconut crystals, cinnamon, & nutmeg (blended together).

Then add a strudel topping:

  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/4 cup coconut shreds
  • 4 dates
  • 1/8 cup coconut crystals
  • 1/8t cinnamon, nutmeg, & sea salt

Process all ingredients in processor until crumbly. 

You can dehydrate these in the oven at a warm temperature with the door cracked. Ours took about 1 hour 15 minutes for mini muffins, and 1 hour 45 minutes for regular sized muffins. We used the single silicone muffin liners and placed them on a cookie sheet.

You can also dehydrate these in your dehydrator. We filled the muffin liners with batter and strudel and placed the liners on a mesh tray. Dehydrate at 145 degrees for one hour and then lower the temperature to 115 degrees for several more hours until done. Ours took 12-15 hours.

To soak and sprout buckwheat groats:

Soak at least for one hour. You can use soaked buckwheat in this recipe, but it's better if you sprout them. Just drain the water and rinse a couple times a day until you see sprouts. Should only be a day and a half to two days at most. Make sure you measure the 1 3/4 cup when soaked or sprouted.

These made about 15 regular sized muffins or 12 regular and 6-8 mini muffins (depending on how big or small your muffin liners are).

Store the muffins in an airtight container. They will last several days left out on the counter, or you can keep them refrigerated for a longer shelf life. These muffins also freeze well.