Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins
Buckwheat is not a grain, but actually a seed that is related to rhubarb and sorrel.
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.
Ingredients
- 1.5 cup Buckwheat flour
- 0.5 cup Almond flour
- 2 tablespoon Poppy seeds
- 2 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil
- 0.5 cup Maple syrup
- 0.75 cup Almond milk
- 1 teaspoon Vanilla extract
- 1 cup Blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the buckwheat flour, almond flour, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, mix together the coconut oil, maple syrup, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the blueberries.
- Spoon the batter into a greased or lined muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 28g10%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.