Buckwheat Berry Muffins
These are a perfectly delicious breakfast-muffin with loads of berry goodness and a tasty, wheaty backdrop.
- 180ml unsweetened plant-based milk
- 1 heaped tablespoon ground flaxseeds
- 10ml apple cider vinegar
- 260g of buckwheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- 150g unsweetened applesauce – homemade is best!
- 150 pure maple syrup/agave/coconut nectar
- 1½ teaspoons pure vanilla extract
- 100g berries (I used blueberries here)
To make homemade apple sauce:
- Preheat the oven to 165oc.
- Line a 12-cup muffin tray with silicone liners or use a nonstick or silicone muffin tray.
- In a large measuring cup, use a fork or whisk to vigorously mix together the plant-based milk, flaxseeds, and vinegar. Mix it for about a minute, until it appears foamy and set aside.
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the centre and pour in the milk mixture. Add the applesauce, maple syrup or sweetener of your choice, and vanilla to the well and stir together.
- Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
- Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the centre of a muffin comes out clean.
- Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.
For the homemade apple sauce:
- Peel and dice the apples and add to a small saucepan with the cinnamon, sugar and water.
- Bring to the boil and cook until the apples are soft and all the water has cooked off
- Blend smooth and allow to cool before using for the muffins
If you can find wild blueberries, use them—they are perfect for muffins because they’re tiny and distribute evenly without making the muffin soggy.
If you use larger berries, like blackberries, slice them in half; otherwise they’ll be too large. If you use frozen berries, bake the muffins for 26 minutes.
If you use fresh, then 22 minutes should do it. Either way, check after 22 minutes to make sure you don’t overbake.