|10 min||15 min||12|
|1 cup||Buckwheat groats, dry (soaked)|
|1/2 cup||Coconut flakes, unsweetened|
|1/4 cup||Walnuts (chopped)|
|1/4 cup||Pumpkin seeds (pepitas)|
|2 tbsp||Chia seeds|
|1/4 cup||Flaxseed meal (ground)|
|2 large egg||Egg|
|1 1/2 cup||Almond milk, unsweetened|
|1/4 cup||Almond butter|
|3 packette||Stevia sweetener, powder (powdered)|
|1 tbsp||Vanilla extract, pure (alcohol free)|
1. In a medium bowl, soak buckwheat groats with a pinch of salt overnight or about 6 to 7 hours. Drain and rinse groats thoroughly with fresh water, drain again.
2. When you're ready to cook the muffins preheat oven to 375 degrees F (190 degrees C). Brush a 12 cup muffin tin generously with oil, such as coconut oil, set aside.
3. In a large bowl, add buckwheat groats, coconut flakes, walnuts, pumpkin seeds, chia seeds, flaxseed meal, cinnamon and salt, stir to combine.
4. In a small bowl, add eggs, almond milk, almond butter, stevia and alcohol free vanilla, whisk until frothy.
5. Pour liquid ingredients into bowl with dry ingredients, stir to combine.
6. Scoop about ⅓ cup muffin mixture into each cup of the prepared muffin tin.
7. Bake muffins for about 15 to 20 minutes or until muffins have browned around the edges and are firm to the touch.
8. Cool muffins in tin for about 10 minutes. Serve warm with coconut milk, a dusting of cinnamon and a garnish of coconut flakes, walnuts and pumpkin seeds.
For a vegan version, try substituting the egg for a chia or flax egg.
Chia egg, combine 1 Tbsp ground chia with 3 Tbsp water and let sit for 5 minutes..
Buckwheat is rich in various antioxidant plant compounds, which are responsible for many of its health benefits.