I am a huge fan of buckwheat. Not only is it gluten free, but it's packed with protein and fiber (and it's downright delicious). I made a few tweaks in my favorite buckwheat bread recipe from Superfood Siobhan to bring you these delicious muffins!
- 2 tbsp chia seeds + 6 tbsp water
- 4 ripe bananas
- 1/2 c oat flour (or 1/2 c rolled oats ground into flour with a food processor)
- 1 1/2 c buckwheat flour
- 2 tbsp coconut oil, melted (or oil of your choice)
- 1 tbsp lemon juice
- 1/2 c almond milk
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 1/2 c mini chocolate chips or cacao nibs + extra for topping (or mix-ins of choice)
Instructions
Preheat your oven to 350ยบ. Combine the chia seeds and water in a food processor, and grind for about 30 seconds, and let the mixture sit for about 10-15 minutes. While you are waiting, mash the four bananas and set aside. Whisk together the flours, baking powder, and baking soda. Add the bananas, oil, vanilla, milk, and lemon juice, then mix until well combined, folding in the chips/nibs. Pour into a dozen muffin tins, decorate them if desired, and bake for about 20 minutes, or until the tops are crispy and a toothpick comes out clean. Let cool for 10 minutes and enjoy!
