Banana Blueberry Buckwheat Muffins
This oil-free muffin is also naturally sweetened with fruit. It’s a great breakfast option or the perfect balanced snack made with buckwheat cereal. Buckwheat is a highly nutritious, easily digested superfood, and a wonderful source of protein containing all nine essential amino acids. Makes about a dozen
Ingredients
- 2 bananas mashed with a fork
- 1 cup of fresh or ½ cup frozen wild blueberries
- 1/3 cup ground flaxseed
- 1/3 cup hemp hearts
- 1 cup plant-based milk
- 2 teaspoons vanilla
- 2 cups buckwheat cereal (not the groats, buckwheat cereal are smaller grains)
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon lime juice
- ½ cup cacao nibs (optional) Skip if in the Reset stage
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, add mashed banana and blueberries. Add ground flax and stir in.
- Add hemp, milk, vanilla, cereal, cinnamon, baking soda, and lime juice. Stir and mix ingredients well. The consistency should look like cake batter, thick but manageable. You should be able to scoop out portions into your muffin pan easily.
- Pour batter into lined (baking cups) muffin pan ¾ of the way up to the top. Sprinkle cacao nibs on top. Bake for 20-25 minutes until golden brown and set.
- Enjoy!