I am pretty ready for the spring season and have, therefore, started emptying my freezer from the summer fruit, mainly raspberries and blueberries.
After trying to eat only fruit and granola for breakfast, occasionally, I ended craving bread like insane, so I figured it would be better to eat healthier version of muffins and pancakes. A fruit bowl simply cannot satisfy my winter morning hunger anymore. or at least not more than for an hour 😉
Somehow I figured the buckwheat flour to be “the” flour for us for almost everyday cooking. It is great in breads, in pancakes, and in muffins definitely as well.
You can do these muffins with any fruit you have at hand – everything I tried worked out great: raspberries, blueberries, banana, apple. Just find your perfect fruit match for buckwheat and enjoy your healthier muffins!
RASPBERRY BUCKWHEAT OAT MUFFINS (refined sugar-free, gluten-free)
– makes 6 muffins –
Preparation time: 10 min (+1 hour or overnight for soaking oats)
Baking time: 12-15 min
1/3 cup oats (regular, rolled) (certified as GF if needed)
1/3 cup milk (of your choice)
1 egg (or chia-egg replacement as explained here)
1/4 cup maple syrup (or honey)
1/4 cup coconut oil
1/2 cup buckwheat flour
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/3 teaspoon baking soda
pinch of salt
1/2 cup raspberries (or other choice of fruit, such as blueberries, apple or banana)
1. Soak oats in milk in a breakfast bowl, for at least one hour before you want to make muffins. I do it usually before going to bed, so I can bake fresh muffins first thing in the morning.
2. Preheat your oven to 375 F (180 C) and prepare your muffin tins.
3. Add egg, maple syrup and coconut oil to the soaked oats.
4. Using a big bowl combine flour, cocoa, cinnamon, baking powder, soda and salt. Stir.
5. Add wet mixture to dry and stir only to combine.
6. Pour the batter in muffin tins, then place pieces of fruit on top of them, tucking them a bit in the batter with your finger.
7. Bake at 375 F for 12-15 minutes, depending if you are using fresh or frozen fruit.