This continues my series of posts on healthy breakfasts over at In The Know Mom

I don’t know about you but I am an incorrigible muffin junkie. I LOOOOOVE muffins. Absolutely A-D-O-R-E them. I have no self-control whatsoever when in the presence of warm, fresh out of the oven muffins.

Now I’m not talking about wanna be muffins that are nothing more than cupcakes in disguise… You know which ones I am talking about: those light, airy, delicate cupcakey “muffins” with flavours such as butterscotch pecan, strawberry cheesecake, white chocolate cranberry, double dark chocolate chips, blueberry streusel, or raspberry crunch… nah… those aren’t muffins.

Raspberry Buckwheat Pumpkin Bake | by Sonia! The Healthy Foodie

I am talking real muffins, made with oats or bran, the ones that are real dense and heavy and satisfying. The ones that want to lure you into believing that they are actually good for you but are in fact way too high in fat and sugar to be called healthy.

Well, if you’re like me, then you will be thankful for this next recipe! I had been looking for something like this for a long time, so when I saw Leanne’s post for a Raspberry Pumpkin Buckwheat Bake, I knew I had to try it!

Raspberry Buckwheat Pumpkin Bake | by Sonia! The Healthy Foodie

I adapted the recipe somewhat and made them into mini loaves instead of cakes. All I can say is WOW! These mini loaves really deliver! Not only do they taste super good, they are in fact extremely healthy. They contain a good amount of protein, thanks to the addition of whey protein powder, and are relatively low in fat and sugar.

They are the perfect on the go breakfast and would also make an excellent afternoon snack. I know I will be playing with this one A LOT and create all sorts of different flavours.

I am officially in love!

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Pumpkin Raspberry Buckwheat Loaves

Servings: 6 breads



  • ¾ cup buttermilk
  • ¾ cup soy milk
  • 3 eggs
  • ½ cup egg whites
  • cup pumpkin puree
  • 1 tbsp pure vanilla extract



  • cup frozen raspberries
  • 75 g walnuts, chopped


  • Preheat oven to 425F and line mini loaf pans with parchment paper (or coat with cooking spray)
  • In a large mixing bowl, mix wet ingredients together and whisk until well combined.
  • In a separate bowl, mix dry ingredients and whisk until well combined. Add wet ingredients and stir until well incorporated. Fold in raspberries and nuts. Mix to combine, no more.
  • Pour batter into loaf pans. Put them in the oven and immediately turn the heat down to 375.
  • Cook for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
  • Allow to cool for 5 minutes before removing from the pans then cool completely on a cooling rack.
  • Store in the refrigerator in an air tight container for up to a week


*For a lower calorie option, simply omit walnuts
Author: Sonia! The Healthy Foodie

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Raspberry Buckwheat Pumpkin Bake | by Sonia! The Healthy Foodie

Raspberry Buckwheat Pumpkin Bake | by Sonia! The Healthy Foodie

Raspberry Buckwheat Pumpkin Bake | by Sonia! The Healthy Foodie