A Friend on Instagram asked me about the recipe for the buckwheat Blueberry muffins I posted about awhile back. They are organic, gluten free, vegan, protein packed muffins filled with goodness!
Banana Blueberry buckwheat muffins
1 1/2 cups buckwheat flour
1 tsp baking powder
1/4 cup oatmeal (use rolled oats or pre-cooked steel cut)
1/4 cup chia seeds
1/4 cup hemp seeds
1/4 cup flax seeds
1 Tbsp apple cider vinegar
2 Tbsp of Flax seed powder mixed with 6 tablespoons water
1 1/4 cup almond milk (use as much as is needed to get good batter consistency)
2 Tbsp maple syrup or brown sugar
1 tsp vanilla extract
2 - 3 very ripe bananas, mashed
1 cup blueberries
Preheat oven at 350 F. Grease a muffin tin with coconut oil.
2) Mix all dry ingredients (buckwheat flour, baking powder, oatmeal,
and seeds) into a medium bowl.
3) Mix all wet ingredients (ACV, flax powder/water combo, almond milk,
maple syrup, vanilla, mashed bananas) into a small bowl.
4) Blend well wet ingredients into dry ingredients.
6) Fill the muffin tin with batter and bake for about 15-20 minutes,
or until a toothpick comes out clean from center of muffin. Let the
muffins cool down for about 10-15 minutes before taking them out.