Pumpkin Buckwheat Muffins
- 2 tablespoons chia seeds
- 6 tablespoons water
- Coconut oil spray
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 1/2 cup arrowroot starch
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp. baking soda
- 1/2 tsp salt
- 16 oz. canned organic pumpkin
- 1/4 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 3 tablespoons coconut sugar [or other unrefined sugar]
Stir together chia seeds and water and let stand for 15 minutes to gel.
Grease muffin tin. Preheat oven to 350°F.
In a large mixing bowl, whisk together flours, starch, cinnamon, nutmeg, baking soda, and salt.
In a small mixing bowl, whisk together pumpkin, oil, maple syrup and vanilla. Once chia has gelled, whisk into wet ingredients to combine.
Add wet to dry ingredients and stir to combine.
Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 25 minutes or until muffins spring back when touched.
Remove from oven and let stand for 2 minutes. Remove muffins from tin and let cool on wire rack.
Recipe courtesy of LivingPlate.com.
Often confused with cereal grains such as wheat and barley, buckwheat is actually a fruit seed. Known as a pseudo-grain, buckwheat is naturally gluten-free and is rich in minerals, phytonutrients and fiber.