Cooked - Blueberry Buckwheat Breakfast Muffins

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Blueberry Buckwheat Breakfast Muffins

6.0

½ cup organic buckwheat flour

6 tbsp almond flour

2 tbsp flax meal

1 tsp baking powder

¼ tsp salt (optional)

½ cup banana (mashed)

¾ cup plant-based yogurt (unsweetened)

3 tbsp maple syrup (or date paste, link in Chef’s Notes)

1 tsp vanilla extract

¾ cup blueberries

½ cup walnuts (optional)

Preheat the oven to 350 degrees F and prepare muffin tin with paper liners or use silicone muffin cups.
Add dry ingredients to a large bowl and mix to combine.
Add wet ingredients to a medium bowl and whisk until combined.
Transfer the wet ingredients to the dry ingredients and stir to combine. Don’t overmix.
Fold in the blueberries and walnuts, if using.
Fill muffin tins ¾ of the way full.
Bake for 20 minutes or until golden brown on top.

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 2 weeks ago

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