Buckwheat Muffins

buckwheat muffins

Buckwheat is a perfect substitute for those who are sensitive to wheat or grains containing gluten. Buckwheat groats are high in fiber and magnesium and have been known to help improve your cardiovascular system, control blood sugar levels and protect against heart disease. So gluten intolerant or not, this is one grain you should be adding into your diet! Try them out in this healthy buckwheat muffin recipe

Nutritional Information

Makes 12 muffins

Nutritional value per muffin: Calories 159, Carbohydrates 11g, Protein 6g, Fat 12g

Ingredients

1 cup buckwheat groats, soaked
1/4 cup cashews, chopped
1/4 cup pumpkin seeds
2 Tbsp chia seed
1/4 cup ground flaxseed
1/2 cup shredded coconut
1 tsp cinnamon
1 tsp sea salt

1/4 cup dried unsweetened cranberries
1 tsp stevia
2 eggs
1/4 cup unsweetened apple sauce
1 1/2 cups almond milk
1/4 cup almond butter
1 tbsp pure vanilla extract

Directions

Soak the buckwheat oats overnight (6-8hours) in a bowl full of water. In the morning drain and rinse with cold water.

Preheat oven to 375F.

In a bowl combine all dry ingredients: soaked oats, nuts, seeds, coconut, cinnamon, salt, cranberries & stevia. Stir to combine. In a separate bowl combine the eggs, apple sauce, milk, almond butter, & vanilla and mix well.

Combine wet ingredients with dry ingredients and stir to combine. Coat a 12 cup muffin tin with oil or non-stick spray. Pour the batter evenly into each cup. Place tin in oven and bake for approx. 15-20 min or until edges of muffins begin to brown.

Remove from oven, let cool and enjoy!

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