BUCKWHEAT MUFFINS

SIMPLE & HEALTHY

INGREDIENTS

▢ 1 ¼ cup Almond Milk ▢ 1 tsp Apple Cider Vinegar ▢ 1 ⅓ cup Buckwheat Flour ▢ 1 cup Almond Flour ▢ ½ tsp Baking Soda ▢ 1 ts[ Baking powder ▢ ¾ cup Cane Sugar ▢ ½ tsp Cinnamon ▢ ¼ cup Peanut Butter ▢ 3 tbsp Coconut Oil ▢ 2 tsp Vanilla ▢ 1 ½ cup Blueberries

Prepare the Milk

In a small bowl, whish almond milk with apple cider vinegar. Set aside 10 minutes until milk curdle.

1

Prepare Dry Ingredients

In another large mixing bowl, combine all the dry ingredients: buckwheat flour, almond flour, baking powder, baking soda, unrefined cane sugar, and cinnamon.

2

Prepare the Peanut Butter

In a medium-sized bowl, combine peanut butter, melted coconut oil, and vanilla until thick creamy paste forms.

3

Add Almond Milk

Add in the almond milk prepared in step 1 to the peanut butter and whisk until the mixture is well combined, no nut butter lumps show.

4

Combine Dry and Wet

Pour the liquid ingredients into the bowl with the dry ingredients and stir to combine.

5

Add Blueberries

When the batter is smooth and consistent, stir in the blueberries.

6

Prep Time: 10 minutes Cook Time: 25 minutes Makes: 12 Muffins Calories: 208 kcal per Muffin

VEGAN BUCKWHEAT MUFFINS

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