Vegan Gluten-Free Buckwheat Breakfast Muffins
Ingredients
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 3-4 super ripe bananas
- 3 tablespoons coconut oil
- 1 cup fresh or frozen blueberries
- 1 tablespoon flax seeds mixed with 4 tablespoons water
- 1 tablespoon apple cider vinegar
- 3 tablespoons mini dark chocolate chips
Preparation
Preheat oven to 350 degrees.
In a small bowl, mix the flax and water together and let it sit for a few minutes.
In a large bowl, mix buckwheat flour, sea salt, and baking powder. Set aside.
In a different bowl, mash the ripe bananas, then add water, vanilla extract, apple cider vinegar, the flax and water mixture, melted coconut oil, blueberries, and chocolate chips. Mix everything well.
Slowly add the wet mixture to the dry mixture and mix until well incorporated.
Scoop the mixture into muffin tins. Oil the pan if not using muffin linings.
Place the muffin tray in the oven for 35 minutes. Let the muffins cool for 10 minutes before eating.
