Buckwheat Breakfast Muffin

Makes 12 Muffins

Steel Cut Oats Ingredients:

  • 1 cup buckwheat or quinoa flour
  • 1/2 cup gluten-free oats
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. sea salt
  • 2 organic eggs
  • 1 cup date paste
  • 1/2 cup coconut milk
  • 2 tsp. pure vanilla extract
  • 1/3 cup coconut oil
  • 1 cup shredded carrots
  • 1 cup shredded beetroot
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup organic raisins (or small chopped dried cherries)
  • 1/6 cup pumpkin seeds
  • ⅙ cup sunflower seeds

Heat oven to 350F. Lightly grease muffin tin with coconut oil or line with muffin cups. In large bowl combine flour, oats, baking powder, cinnamon, and sea salt. In a separate bowl, combine eggs, coconut milk, date paste, and vanilla. Stir melted coconut oil into the wet mixture. Add the dry mixture to the wet and combine. Do not over mix. Fold in carrots, raisins and seeds. Scoop muffin mix into muffin tin. Fill batter to top as rising is minimal. Bake 20 minutes or until a toothpick comes out clean after sticking it into the center of a muffin.





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