Hey, it’s Phi! I have been experimenting with buckwheat flour for the last few days. As a great gluten-free flour I decided that I wanted to master it! But I also wanted to find a new quick breakfast recipe I can make over the weekend to use during the week. And that is when this recipe came to be!
- 1/2 cup Maple Syrup
- 1 tsp vanilla extract
- 1/2 cup frozen organic strawberries
- 1 cup frozen blueberries
- 2 tsp baking powder
- 1 tsp baking soda
- 2 large eggs
- 3/4 cup buckwheat flour
- 1 cup gluten-free flour (I used Arrowhead Mills)
- 1 1/4 cup Almond Milk
- 1/2 cup rolled oats
- 6 tsp coconut sugar
- 1 tbsp chia seeds
Steps: Makes 12 Large Muffins
- Firstly, you are going to want to pre-heat your oven for 350 degrees Fahrenheit and line a muffin tray for 12 muffins.
- Next you are going to mix the maple syrup, vanilla extract and eggs in a small bowl, until well incorporated.
- In a larger bowl you are going to mix the baking powder, baking soda, buckwheat flour and gluten-free flour.
- Pour the small bowl with liquids into the large bowl with the flours. Mix until well incorporated. Now measure out the whole strawberries and then cut them into little bits (bite sized chopped strawberries- be careful they are harder to cut when frozen!).
- Measure out the frozen blueberries and put both frozen fruits in a bowl. Mix in a tablespoon of whatever flour your desire. Then pour the frozen fruit into the batter. Mix lightly and as soon as possible (so the fruit does not bleed into the batter).
- Scoop the mixture into the 12 muffin holes- is that what they are called? probably not…
- Now it is time for the crumble. In a small bowl mix the chia seeds, coconut sugar and oats. Sprinkle this mixture on top of each muffin.
- Bake for 25-30 minutes. Let cool for 10 minutes.
- And enjoy!
Hope you enjoyed this recipe!