Ingredients

Dry

• 1 cup tartary buckwheat
• 1 cup oat flour
• 1/2 cup toasted plain coconut flakes (non-sweetened)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1 tablespoon coconut sugar

Wet

• 2 eggs
• 1 cup almond milk
• 1 teaspoon vanilla extract

Add-Ins

• 1/2 cup chopped pecans
• 1 banana thinly sliced
• 1/2 cup blueberries
• zest of 1 lemon

Method

Preheat oven to 350º.

Combine all dry ingredients into a bowl and whisk together. Combine all wet ingredients and whisk together. Combine wet ingredients to dry ingredients and whisk together. Fold in add-ins until evenly disbursed throughout the batter.

Pour batter evenly into a muffin pan. Makes about 9 muffins. Recommend using cupcake baking cups to prevent sticking. If not using cupcake baking cups, thoroughly coat muffin pan with baking spray or butter.

Bake at 350º for 20 minutes or until a toothpick comes out dry when testing for doneness.

“Tartary buckwheat (Fagopyrum tataricum) contains a range of nutrients including bioactive carbohydrates and proteins, polyphenols, phytosterols, vitamins, carotenoids, and minerals. The unique composition of Tartary buckwheat contributes to […] various health benefits such as anti-oxidative, anti-cancer, anti-hypertension, anti-diabetic, cholesterol-lowering, and cognition-improving. Compared with the more widely cultivated and utilised common buckwheat (F. esculentum), Tartary buckwheat tends to contain higher amounts of certain bioactive components such as rutin, therefore, showing higher efficiency in preventing/treating various disorders.” source: nih.gov