Cacao and orange buckwheat muffins
These muffins are so good! No words!They are perfectly moist, delicious, and flavorful. Moreover, they are super healthy, gluten-free, vegan, and sugar-free. Enjoy them as a breakfast, snack, or dessert!
Ingredients
- 2 cups soaked buckwheat groats
- 2 ripe bananas
- 3 tbsp maple syrup
- 1/5 tsp salt
- 3 tbsp cacao powder
- 1/3 cup fully-fat coconut milk
- 1 tbsp lemon juice or vinegar
- 1/2 tsp baking soda
- zest from 2 oranges
- cubes of 1 orange
- 8-10 soft dates (optional, but highly recommended for extra sweetener)
Instructions
- For 2 cups of soaked buckwheat, you will need 1 1/3 cup of raw buckwheat. Just soak overnight 1 1/3 cup buckwheat and wash very well afterward.
- Into a blender, add the soaked buckwheat, bananas, maple syrup, salt, cacao powder, the dates and coconut milk.
- Blend on high for 3-5 minutes, until the mixture is smooth.
- Place the batter into the bowl and add the lemon juice and baking soda. It will start forming bubbles. Stir quickly so the bubbles dissolve into the mixture (make sure to be quick here, start stirring right after you add the soda).
- Add the lemon zest and stir again.
- Into a muffin form (I use silicone muffin form), start forming layers out of the dough and oranges. First, pour at the bottom of the muffin form the mixture (1/3 part of the muffin form). Then, add around 2-3 squeezed (!) orange cubes (squeeze the extra juice from the oranges so the muffins won’t be too moist).
- Repeat the procedure: add one more layer of mixture, then orange cubes.
- Lastly, cover the cubes with the mixture – highly recommend watching the video below.
- Place the muffins in a preheated oven (175 C or 350 F) for around 20 minutes. For the first 10 minutes, I use the ventilation mode of my oven, and then I switch to heat from up and down.
- Let them cool for 20 minutes and serve with some tea or coffee, but they are also very delicious by themselves.
Video
Notes
You can also make pancakes out of the batter. They are insanely good!