buckwheat muffins - www.nutritionbliss.com
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buckwheat muffins
Yields 12
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup buckwheat groats, soaked overnight
  2. ½ cup unsweetened coconut flakes
  3. ¼ cup walnuts, chopped
  4. ¼ pumpkin seeds, chopped
  5. ¼ cup flaxseed meal
  6. 2 tbsp chia seeds
  7. 1 tsp cinnamon
  8. 1/2 tsp salt
  9. 2 eggs
  10. 1 ½ cups milk alternative
  11. ¼ cup almond butter
  12. 12 drops liquid stevia
  13. 1 tbsp vanilla
  14. Cinnamon, unsweetened coconut flakes, and pumpkin seeds to garnish
Instructions
  1. Soak buckwheat groats overnight with ~ 2 inches of filtered water above the groats.
  2. Drain and rinse thoroughly TWICE.
  3. Preheat oven to 375.
  4. Line muffin tin or brush tin generously with coconut oil, set aside.
  5. In a large bowl, add rinsed buckwheat groats, unsweetened coconut flakes, walnuts pumpkin seeds, flaxseed meal, chia seeds, cinnamon, and salt. Stir to combine.
  6. In a small bowl, add eggs, almond milk, almond butter, stevia, and vanilla and whisk until frothy.
  7. Pour liquid ingredients into dry ingredient bowl. Stir to combine.
  8. Add mixture to each muffin tin (about 1/3 cup in each)
  9. Sprinkle with shredded coconut, and pumpkin seeds.
  10. Bake at 375 for 15 to 20 minutes. Cool for 10 minutes.
Serve
  1. With cinnamon & almond butter.
Store
  1. In refrigerator
Adapted from the candida diet
Adapted from the candida diet
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Category
breakfast, snack
Tags
buckwheat, dairy free, gluten free, muffins, snack, sugar free