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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