These hearty vegan superfood muffins are made with buckwheat and are packed and loaded with tons of protein, fiber and natural sweeteners. No eggs, no refined white sugar, no gluten and low in added fats.
I love breakfast but get really tired of the same old boring routine: granola and vegan yogurt, smoothies smoothies or almond butter covered bananas.
I want something that keeps my belly full, satisfies my breakfast taste buds, contains protein and that isn't full of added unhealthy fats and sugars. These muffins fit the bill and do the trick. A perfect pre-workout snack.
The ingredients list might look long but don't let it fool you; if your kitchen has a healthy pantry, you probably have a lot of these ingredients already on hand.
I don't know about you guys but I love cooking; it's my form of meditation. Having a food blog is more than that though because it is not only a creative outlet for me but it keeps me on my toes. Having to create tasty recipes in my kitchen that are super healthy without inventing the wheel - isn't easy at all!! But since I love games, I love challenges and puzzles, and I also love making others smile and inspiring others to eat healthy -- creating recipes for everybody to try is a win win win quadruple win. 🙌🏼🎖🏆
Anyways these superfood buckwheat muffins are moist, filling, totally healthy and kids love them, too! If you make them I would love to hear your thoughts either in the comments below or on instagram! Please share a photo if you love them? Don't already follow me on Instagram - check out my feed.
Superfood Buckwheat Muffins Recipe
yields: 12 muffins
- 1 scoop (approx ⅓ cup) vanilla protein powder (ie. pea protein, rice protein)
- 1 cup buckwheat flour
- 1 cup almond flour
- ½ cup + 2 tablespoon coconut sugar
- ¼ cup ground flax seeds or chia seeds (or a combo of both)
- ¼ cup hemp seeds
- ¾ teaspoon baking powder
- 1 + ½ teaspoon pumpkin pie spice
- ½ teaspoon sea salt
- ½ cup coconut nectar
- 1 cup almond milk
- 1 cup chopped carrots
- ⅓ cup apple sauce
- 2 tablespoon vegan butter or coconut oil
- ⅓ cup raisins (sub chocolate chips if you feel like it)
- Preheat oven to 350 degrees F.
- Thoroughly blend all dry ingredients together with a whisk. Set aside.
- In a food processor, puree/blend all the wet ingredients, except for the raisins. Blend until really smooth.
- Add the dry mix to the food processor with the wet ingredients and puree until everything is evenly blended. Add raisins and pulse a few times until mixed well.
- Grease a muffin tin or use paper muffin cups. Evenly pour the mixture into each muffin cup.
- Bake for 50-60 minutes.
- Let cook. Then serve.