Blueberry buckwheat muffins
Guilt-free blueberry buckwheat muffins to fill you up with good nutrients! These cupcakes are healthy, vegan, sugar-free, and gluten-free.They will be perfect as a snack, dessert, or for breakfast. They won't last for a long time in your house, because you are going to eat them right away!
Ingredients
- 1 ½ cups buckwheat groats raw
- 2 bananas ripe
- 12 dates add more for a sweeter taste
- 3 tbsp coconut oil
- 3 tbsp chickpea flour or other flour
- ⅕ tsp salt
- 1 tsp baking soda
- 2 tbsp lemon juice
- 1 cup fresh/frozen blueberries plus more for topping
Instructions
- Soak the buckwheat groats overnight, or for at least 6 hours. Then, rinse them very well and drain.
- Transfer the soaked buckwheat groats to a blender or food processor, along with bananas, dates, chickpea flour, salt, and oil. Blend for a couple of minutes until very smooth and creamy.
- Into a large mixing bowl, transfer the blended batter. Next, add the baking soda, lemon juice and mix for 1-2minutes until the bubbles disappear. Add in the blueberries and fold them gently into the mixture.
- With a spoon, spread the buckwheat mixture into muffin forms. Then, add some blueberries on the top as well.
- Into a preheated oven (175 C / 350F) insert the muffins and bake for around 20 minutes. For baking the muffins, I set my oven to ventilation mode combined with the up and down heating (10 minutes each mode).
- Remove from the oven and place on a cooling rack for 10-20 minutes and then enjoy!
Video
Notes
Make pancakes out of the batter if you have some of it left!
Also, add more dates if you like very sweet desserts. But for me, the quantity of the sugar is perfect!