Packed with nutrition, these muffins are the perfect breakfast for on-the-go. Make a large batch at once and freeze them for a quick, easy, healthy grab out the door! This recipe can also easily be poured into a bread pan for a sliced option.
Course
Breakfast, Snack
Keyword
Buckwheat, Muffins
Ingredients
2cupsunhulled organic buckwheat
2tbspflaxseedas a binding agent
1tspHimalayan salt
1cuprapidura or turbinado sugar
1tspbaking soda½ cup walnuts or pecansoptional
2cupswater3 organic bananas
2tbsplime or lemon juice
1cupwalnutsoptional
Optional fold-ins: cinnamonwild blueberries, raw sprouted sunflower seeds, hemp seeds, grated apple, and/or diced cranberries to bring in different flavors
Instructions
Preheat oven to 350 degrees Fahrenheit.
Blend the buckwheat and flaxseed in a high-speed blender. Dump into a mixing bowl.
Blend salt, sugar, baking soda, optional walnuts/pecans in a high-speed blender. Dump into the mixing bowl.
Add water, bananas, lime/lemon juice, and optional walnuts into a high-speed blender and pulse until gently mixed. Pour into mixing bowl.
Stir all the ingredients together in the mixing bowl, and add any more optional fold-ins at this point. Pour into muffin tins or bread pan. I use organic parchment muffin liners for easy clean up.Bake 25 minutes, let cool, and enjoy! Or let cool and freeze for another day!