Breakfast Blueberry Buckwheat Muffins
The only thing better than a muffin?
A breakfast muffin 🙋♀
These cute & colourful spongy delights are super tasty + filling.
Two can easily power you through the morning until lunch! 🧁
These muffins are gluten free, dairy free & refined sugar free + packed with natural, whole food ingredients ensuring you’re left with the kind of satisfying fullness that doesn’t make you want to eat the whole tray! 🙀
WHAT THE HECK IS BUCKWHEAT?
Buckwheat flour is a great gluten free flour substitute. It is actually a seed, not a grain, so easier on your digestion! Buckwheat is also packed with nutrients such as rich fibres and is a great source of plant based protein! Buckwheat can improve your heart health, stabilise blood sugar and boosts immunity.
Buckwheat is a very versatile GF flour to use and works well in most recipes.
Some GF flours tend to be on the denser side such as coconut or chestnut, which don’t always go down well due to their thickness!
Makes: 10-12 servings
Ingredients:
- 300 g (2 c) frozen or ripe blueberries
- 1 tbsp melted coconut oil
- 1 ripe/past ripe banana
- ¼ tsp salt
- 135 g (1 ½ c) buckwheat flour
- 180 ml (3/4 cup) almond milk (or another plant-based milk)
- 75 g (1/2 c) raisins
- 1 heaped tsp baking powder
- ¾ tsp baking soda
- 100 ml (5 tbsp) honey or maple syrup
- 10 ml (2 tsp) cinnamon
How to:
- Preheat oven to 180°C/ 350°F.
- Mix buckwheat flour, salt, baking powder, baking soda in a mixing bowl for a few minutes until smooth.
- Add in sliced/mashed banana followed by your plant-based milk, coconut oil, cinnamon, honey/maple syrup and blend again until smooth.
- Finally, stir in blueberries and raisins.
- Once mixture is well combined, transfer into muffin trays, lining them with paper cases or greasing with coconut oil if you don’t have paper cases.
- Bake for 20-25 minutes – or until you can stick a knife/wooden stick into the muffin and pull it out clean. At this point, take them out of the oven and allow to cool before getting stuck in!
(Secret tip – if there is a tiny bit of mixture on your wooden stick when you’re testing how cooked your muffins are, take out at this point if you want your muffins to be more soft on the inside. They will continue to cook for a bit while they’re still hot when you take them out of the oven!)
If you liked this post, check out my recipe for Raspberry & Coconut Boost Balls ! A delicious, filling and healthy sweet snack! You could even have these for breakfast as well…
SatoriShifts is a holistic wellness movement that provides guidance to better understand yourself and achieve your full potential through mindfulness, whole food nutrition, spiritual growth and yoga.
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Happy baking!
Tori xoxo
