SIMPLE & HEALTHY
▢ 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.
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.
Prepare the Peanut Butter
In a medium-sized bowl, combine peanut butter, melted coconut oil, and vanilla until thick creamy paste forms.
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.
Combine Dry and Wet
Pour the liquid ingredients into the bowl with the dry ingredients and stir to combine.
When the batter is smooth and consistent, stir in the blueberries.
Prep Time: 10 minutes Cook Time: 25 minutes Makes: 12 Muffins Calories: 208 kcal per Muffin
VEGAN BUCKWHEAT MUFFINS
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