Vegetarian

Blueberry Buckwheat Muffins is for Snack.

Blueberry Buckwheat Muffins takes several minutes to prepare.

Blueberry Buckwheat Muffins takes 25 minutes to cook.

Blueberry Buckwheat Muffins makes 24 servings.

The ingredients for Blueberry Buckwheat Muffins are:

1 2/3 cups raw buckwheat - cover with water and soak from 1 hour to overnight. rinse frequently to get rid of red slimy water
1/2 cup water
1/2 cup maple syrup
1/3 cup non dairy milk
1/3 cup ground chia seeds
1/4 cup melted coconut oil
3 tbsp lemon juice
zest of 1 lemon
1/2 tsp sea salt
1 tsp ground fennel seed
1 Tbsp baking powder
12 tsp baking soda
2 cups fresh or frozen blueberries

Here is how you make Blueberry Buckwheat Muffins:

Preheat oven to 350 degrees, prepare muffin tins by coating inside with coconut oil - use lots as these are sticky.place the rinsed & soaked buckwheat into a food processor or blender. ad water,maple syrup, non dairy milk, chia seeds, oil, lemon juice, zest, salt, fennel and give it a whirl for about minute until the buckwheat kernels are broken down. Add baking powder and soda and whirl for another 10 seconds. pour mixture into a bowl and fold in the blueberries.fill the muffin tins to the top. Bake 25 minutes or until tops are domed and a toothpick inserted into the centre comes out cleanstore in an airtight container for upto 2 days or in the fridge for upto a week.Serving Size: 24 mini muffinsNumber of Servings: 24Recipe submitted by SparkPeople user KBOROTSIK1.

The nutritional information for Blueberry Buckwheat Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 114.3

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 132.9 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 2.6 g
• Protein: 3.2 g