Prep Time 15 mins - Cooking Time 25 mins - Total Time 40 mins - Servings 12 - Calories 175
1 Cup Buckwheat Flour
1/4 Cup Arrowroot Starch (Optional)
1 1/2 Tsp Baking Powder
1/4 Tsp Sea Salt
2 Eggs
1/2 Cup Almond or Non-Dairy Milk
2 1/2 Tbsp Pure Maple Syrup
2 Tbsp Coconut Oil, Melted
1 1/4 Cup Blueberries, Fresh or Frozen
Preheat oven to 350F.
In a medium bowl, mix Buckwheat Flour, Arrowroot Starch, Baking Powder, Cinnamon*, and Salt together.
In a large bowl whisk Eggs, Milk, Maple Syrup, and Coconut Oil until well blended.
Slowly stir in dry ingredients and mix until there are no clumps.
Gently fold in Blueberries.
Add batter to 12 lined muffin tins.
Bake for 25 minutes or until firm and toothpick comes out clean.
Let cool for 10 minutes, then enjoy!
Store muffins in an airtight container at cool room temperature for 2 days, in the refrigerator for 1 week, and in the freezer for 6 months.
*Available at SirfoodStore.com