Pumpkin Buckwheat Cereal Muffins
Buckwheat cereal is an excellent alternative for those that are sensitive to oatmeal. Cream of buckwheat cereal is small grain-like typical to cream of wheat. You can
use buckwheat cereal (Bob Mill’s – the grains are a little thicker), but you may need a little more liquid if the batter gets too thick. Buckwheat is a highly nutritious, easily digested superfood. It is a good source of protein, fiber and contains eight of nine essential amino acids. In addition, minerals such as manganese, magnesium, copper, and zinc help support positive immune system responses.
While making these muffins, I ran into the dilemma of not having dates. No problem! I subbed in some dried blueberries and goji berries. On another occasion, I had only half a can of pumpkin, so I added in a mashed banana to the mix. Something like applesauce would work also. A lack of ingredients shouldn’t throw a wrench in your day (See Tips in Planning Your Meals).
2 flax eggs (6 Tablespoons of ground flax mixed with 1/3 Cup of water)
2/3 Cups oat milk (dairy-free milk)
2 teaspoons of vanilla
3 Tablespoons of maple syrup
1-15oz. canned pumpkin puree
3 Medjool dates chopped into small pieces
2 Cups cream of buckwheat cereal
1 teaspoon of baking soda
1 teaspoon of salt
1 Tablespoon of pumpkin pie spice (sub 3/4 of a Tablespoon of cinnamon w/ 1/4
Tablespoon of ginger, allspice, or nutmeg)
Optional 1/4 Cup add-ins: shredded coconut, chocolate chips, cocoa nibs, dried
blueberries (there are great tiny, dried blueberries at Trader Joes) *(dried
blueberries are the only allowable optional ad-in during RESET)
Preheat oven to 350 degrees
In a bowl, create the flax egg and let sit for 5 minutes. Add oat milk, vanilla, maple syrup, pumpkin puree and chopped dates. Stir and mix well.
Add in the cream of buckwheat cereal, baking soda and pumpkin pie spice and mix 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 up to the top and bake for 30 minutes.