Buckwheat Strawberry Oat Muffins

Hello November! 🙂

I would like to share a personal favourite muffin recipe with you today. What I love about muffins? Basically I feel that they are easier to make as compared to cakes. Making cakes are all about precision and I feel that they more technical as compared to muffins. If you do not like a certain ingredient for any muffin recipes, it is easier to switch it around. Don’t you think so?

For this recipe, I have made them so many times and have perfected it to my own preference! It’s so good and of course healthy as usual. Most of the ingredients are actually organic!

There are two versions for this recipe – Buckwheat Strawberry Oat Muffins and Buckwheat Blueberry Oat Muffins. I love them both equally well and it’s very difficult to pick one out of the two. If you can’t decide which one to bake, maybe you can incorporate both Strawberry and Blueberry into the muffins! Baking is all about experimenting. Have fun!

Buckwheat Strawberry Oat MuffinsHere is the recipe ..

Ingredients (for 6 muffins):

  • 1/2 cup + 2 tbsp buckwheat flour
  • 2 tbsp tapioca flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1 egg
  • 2 ripe bananas (mashed)
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/8 tsp vanilla essence
  • 2 tbsp unsweetened almond milk
  • 1/4 cup rolled oats
  • 2 tbsp sunflower seeds
  • 4 to 5 strawberries (cut into small pieces) or 1/2 cup of blueberries

Method:

  • Preheat the oven at 190 degree c (375 degree f)
  • Sieve all the dry ingredients (buckwheat flour, tapioca flour, baking powder, baking soda) into a large bowl
  • Add in the salt and mix them well
  • Beat eggs in a medium bowl, add in the rest of the wet ingredients (mashed bananas, coconut oil, maple syrup, vanilla essence, almond milk) and mix them well
  • All in the wet ingredients slowly into the dry ingredients and incorporate gently
  • Batter should remain slightly lumpy
  • Fold in the rolled oats, sunflower seed and strawberries (or blueberries) and mix them well
  • Divide batter equally
  • Bake for 25 minutes or till a skewer or toothpick inserted at the center emerges clean

Buckwheat Strawberry Oat Muffins

Buckwheat Strawberry Oat Muffins

Buckwheat Strawberry Oat MuffinsBuckwheat Strawberry Oat Muffins

Buckwheat Blueberry Oat MuffinsBuckwheat Blueberry Oat Muffins

Try it out and I hope that you will love it too! 🙂

 

Buckwheat Waffles with Strawberry Compote

Hi all!

I have been loving my buckwheat lately. They are used in many of my recipes and this is one of my favourites .. Buckwheat Waffles! They are super healthy and really easy to make.

Buckwheat WafflesHere are the ingredients ..

Ingredients (4 waffles):

  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1 tbsp sugar
  • 1/8 tsp salt
  • 3/4 cup unsweetened almond milk
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 egg

Ingredients (super easy compote):

  • 3 tbsp organic strawberry jam
  • 3 tbsp water

Method:

  • Mix all the dry ingredients (flour, baking powder, baking soda, cinnamon, sugar and salt) in a large bowl
  • Beat up the egg in a separate bowl and add in the almond milk, coconut oil and vanilla extract
  • Mix them well
  • Add the wet ingredients into the dry ingredients a small portion at a time and mix them well.
  • When the waffle maker is preheated, spoon in the batter
  • Take out the waffles when they are cooked (approximately 2-3 minutes)
  • In a small pan, cook strawberry jam and water in small heat and mix them well
  • Drizzle it on top of the waffles and serve them with some fruits of your choice

Buckwheat Waffles

Just in case you do not have a waffle maker .. no worries, this is a perfect batter for pancakes as well! Have fun making them! 🙂

 

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