Before I was due with Princess #2, I had been trying to make batches of healthy meals and snacks to freeze so I’d have clean options available during those sleep deprived few weeks with a newborn. However, with the number of family in town during these past few weeks, these muffins didn’t last more than two days! I happily consider that a success – even for BUCKWHEAT muffins, since it does take an acquired taste to enjoy buckwheat.
Buckwheat is a GREAT source of protein, containing all eight essential amino acids, and contains no gluten, despite its name containing the word “wheat”. It’s actually not a grain, but a seed with a rich nutty flavor. It is also rich in iron, fiber and only has a Glycemic Index of 54, so it doesn’t lead to peaks in blood sugar levels.
If you are gluten-free or grain-free, you can easily replace the oatmeal in this recipe with quinoa flakes and you will add even more protein. These high fiber muffins are very low on the Glycemic Index and great for those following a low GI diet or those who are diabetics. You will also find the essential minerals of zinc, iron, niacin, calcium, magnesium, copper and provide good amounts of antioxidants and omega 3 fatty acids.
- 1 1/2 cups buckwheat flour
- 1 tsp baking powder
- 1/4 cup oatmeal
- 1/4 cup chia seeds
- 1 Tbsp apple cider vinegar
- 2 eggs
- 1 1/4 cup almond milk
- 4 Tbsp apple sauce
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 very ripe bananas, mashed
- 1 cup blueberries
- OPTIONAL: 1/2 cup organic dark chocolate chips (my family isn’t as open to buckwheat, so adding the chocolate helped them to ease into the taste).
1) Preheat oven at 350 F. Grease a muffin tin with coconut oil.
2) Mix all dry ingredients (buckwheat flour, baking powder, oatmeal, and chia seeds) into a medium bowl.
3) Mix all wet ingredients (ACV, eggs, almond milk, applesauce, maple syrup, vanilla) into a small bowl.
4) Blend well wet ingredients into dry ingredients.
5) Add mashed bananas and mix well, and then gently fold in blueberries and chocolate chips.
6) Fill the muffin tin with batter and bake for about 15-20 minutes, or until a tootpick comes out clean from center of muffin. Let the muffins cool down for about 10-15 minutes before taking them out.
I hope you like them as much as my family did![space]