Breakfast doesn’t have to be boring… and when you buy too many bananas, and have made enough banana ice-cream to feed a village, got to make the muffins!
Buckwheat gives your muffins a nice nutty-hearty flavor and pairs perfectly with chocolate, and vital wheat gluten + flax adds some protein to make em not just delicious but satiating.
You can also use regular flour instead of all the fancy ones above… I just can’t make simple things in the kitchen ever. Didn’t overdose on cinnamon/nutmeg/vanilla this time though!
Wet Ingredients:
- 2 ripe bananas
- 3 Tbsp ground chia/flax
- 9 Tbsp H2O
- 1/4 cup soy, pea (or other nondairy) milk
- 3 Tbsp stevia or 3 portions stevia concentrate
- 3 Tbsp sugar (I used coconut sugar, but any sugar works!)
- 1 Tbsp apple cider vinegar
Dry Ingredients:
- 1 heaping Tbsp cacao powder
- 3 heaping Tbsp vital wheat gluten
- 1/4 cup almond flour
- 2 Tbsp buckwheat flour
- 2 Tbsp tapioca flour
- 1 tsp baking powder
- 3 Tbsp walnuts
- 2 Tbsp chocolate chips = 10 muffins.
Instructions:
Blend wet ingredients and let it sit for 10 min. Mix try ingredients and add them to the blender, blend until everything incorporates.
Scoop the mixture into the muffin tin and bake at 375°F for 20-22 min, or until toothpick comes out clean.
