Starting the day with a nutritional and balanced breakfast is essential to having a day full of energy and positivity. Whether you’re enjoying lazy mornings or rushing out the door – these natural, gluten-free, vegan buckwheat muffins will see you through until lunchtime…
Buckwheat is a great energizing alternative to oats or rice, and although it is used here in place of grains it’s actually a fruit seed related to rhubarb and sorrel. Buckwheat is rich in flavanoids, which act as an antioxidant, and also help improve the absorption and efficiency of vitamin C. Buckwheat is also great for stabalising blood sugar and is filling enough to leave you satisfied for hours. Buckwheat flowers are used by bees to make dark honey – so you could even grow your own to help save the bees!
Bananas contain high levels of tryptophan, which when eaten is converted in to the mood-boosting neuro-transmitter serotonin. They also help fight muscle fatigue, balace our energy levels with plety of iron, potassium and magnesium, and effectively stabalise blood sugar.
1 cup ground buckwheat (ground in a blender or food processor)
2 very ripe, mashed bananas
1 tsp cinnamon
1 tbsp coconut oil
1-2tsp vanilla extract
Optional tsp of chai spice
1 pinch of pink Himalayan mountain salt or good quality sea salt
1 cup berries of your choice
1 tbsp baking powder
Filtered water, added as needed when mixing
Optional raw chocolate icing….
1 cup soaked cashews
1 tbsp pure, organic maple syrup
Pinch of pink Himalayan mountain salt or good quality sea salt
1-2 tbsp raw cacao powder
You’ll also need around 7-8 muffin cases.
Pre-heat your oven to about 175c or 350f.
Grind a cup of buckwheat in a blender or food processor until it reaches a flour-like consistency and transfer to a large bowl.
Peel two very ripe bananas and mash well until they’re fully mushed.
Add the banana, cinnamon, chai spice, salt and baking powder and mix well.
Add the coconut oil, vanilla extract and a little water if needed, and continue to mix. Keep adding a little water at a time until the mixture forms a very thick batter.
Lastly, mix in a handful of berries (I used strawberries chopped into quarters, but blueberries, raspberries and blackberries also work well).
Spoon the mixture into your muffin cases, filling them about ¾ full
Place them on a suitable tin or tray and put in the oven to bake for 15-25 minutes depending on your oven type.
When the muffins are browned and baked, take them out and leave to cool for a while (Although they are really nice warm without the icing if you prefer.).
While they’re cooling, you can prepare your raw icing if you’re using it:
Simply place all the ingredients in a food processor or blender and blend until smooth.
When the muffins are cool, spoon the icing on top of each muffin and place in the fridge to set.
Whenever you’re next in the need of a quick, nutritious breakfast, you know where to look!
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