buckwheat muffins
2017-07-17 20:43:44
Yields 12
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 1 cup buckwheat groats, soaked overnight
- ½ cup unsweetened coconut flakes
- ¼ cup walnuts, chopped
- ¼ pumpkin seeds, chopped
- ¼ cup flaxseed meal
- 2 tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 ½ cups milk alternative
- ¼ cup almond butter
- 12 drops liquid stevia
- 1 tbsp vanilla
- Cinnamon, unsweetened coconut flakes, and pumpkin seeds to garnish
Instructions
- Soak buckwheat groats overnight with ~ 2 inches of filtered water above the groats.
- Drain and rinse thoroughly TWICE.
- Preheat oven to 375.
- Line muffin tin or brush tin generously with coconut oil, set aside.
- In a large bowl, add rinsed buckwheat groats, unsweetened coconut flakes, walnuts pumpkin seeds, flaxseed meal, chia seeds, cinnamon, and salt. Stir to combine.
- In a small bowl, add eggs, almond milk, almond butter, stevia, and vanilla and whisk until frothy.
- Pour liquid ingredients into dry ingredient bowl. Stir to combine.
- Add mixture to each muffin tin (about 1/3 cup in each)
- Sprinkle with shredded coconut, and pumpkin seeds.
- Bake at 375 for 15 to 20 minutes. Cool for 10 minutes.
Serve
- With cinnamon & almond butter.
Store
- In refrigerator
Adapted from the candida diet
Adapted from the candida diet
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