Remember when I said “I make the best decisions when I don’t sit and dwell on them too much”? Well I was kidding myself. But we’ll save that story for another time.
I got home from work the other day with the plan to go for a run, then make a quinoa chick pea salad and bake a new vegan muffin recipe I came up with. Needless to say, I skipped the run and went straight for the kitchen…and the wine.
Lately my eating habits have been less than ideal and as a consequence I have been constantly craving more sugar and carbs. To combat these cravings I decided to take action and baked something that would satisfy my hunger without the sugar spike and ultimately break this vicious rollercoaster cycle.
BLUEBERRY WALNUT BUCKWHEAT MUFFINS
• 1 1/2 cup buckwheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp cinnamon, ground
• 2 flax eggs
• 1/2 cup almond milk
• 1 tbsp honey
• 1/3 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1 1/2 cups blueberries
• 1/2 cup walnut pieces
1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or grease with coconut oil.
2. Stir together dry ingredients in a large bowl.
3. Beat together flax eggs, almond milk, honey, coconut oil, and vanilla in a separate bowl. Pour mixture into the bowl with the dry ingredients and stir until well combined. Stir in blueberries and walnuts.
4. Divide batter evenly among the prepared muffin cups (using about 1/4 cup batter per muffin). Bake for about 22 minutes, until a toothpick inserted in the center comes out clean. Allow muffins to sit in the pan for at least 10 minutes, then remove to wire racks to cool. Enjoy!
Lifehack: Pairs perfectly with your morning cup of coffee.