Buckwheat and Amaranth Muffins
Buckwheat is not actually a grain but a seed, making it a great gluten-free alternative for baking.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Buckwheat and Amaranth Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
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In a large bowl, whisk together the buckwheat flour, amaranth flour, baking powder, salt, and cinnamon.
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In a separate bowl, mix together the almond milk, maple syrup, coconut oil, vanilla extract, and mashed banana.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
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Divide the batter evenly among the muffin cups.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
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Enjoy these delicious gluten-free and vegan buckwheat and amaranth muffins!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 24g8%
- Sugars 6g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
