Blueberry Buckwheat Breakfast

Muffins
Blueberries (or any berries, for that matter) are among the most
nourishing and powerful plant foods to include in a heart-healthy diet.
They contain a compound known as anthocyanins, which have been
found to reduce the risk of cardiovascular disease. When paired with
buckwheat — a fiber-rich pseudo grain — you’ve got a heart-loving
combination that you’ll be excited to devour! Blueberry Buckwheat
Breakfast Muffins, loaded with vitamin C, antioxidants, protein, and
fiber, pack a hearty dose of plant-based nutrition that is uniquely
satisfying and fun to eat!
Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
Dry Ingredients

½ cup organic buckwheat flour

6 Tbsps almond flour
2 Tbsps flax meal
1 tsp baking powder
¼ tsp salt (optional)
Wet Ingredients

½ cup banana (mashed)

¾ cup plant-based yogurt (unsweetened)
3 Tbsps maple syrup (or date paste, link in Chef’s Notes)
1 tsp vanilla extract
¾ cup blueberries
 ½ cup walnuts (optional)

Directions
1. Preheat the oven to 350 degrees F and prepare muffin tin with
paper liners or use silicone muffin cups.
2. Add dry ingredients to a large bowl and mix to combine.
3. Add wet ingredients to a medium bowl and whisk until combined.
4. Transfer the wet ingredients to the dry ingredients and stir to
combine. Don’t overmix.
5. Fold in the blueberries and walnuts, if using.
6. Fill muffin tins ¾ of the way full.
7. Bake for 20 minutes or until golden brown on top.

Chef's Notes
Substitutions
Substitute oat flour, spelt flour, or whole wheat flour for buckwheat
flour or almond flour.
Substitute quinoa flour for buckwheat or almond flour. Just note that
quinoa flour absorbs more moisture, therefore you may need to add
an additional tablespoon of yogurt.
Instead of blueberries, add another berry of choice.
Substitute unsweetened organic applesauce for mashed banana.
Nut-Free
Substitute sunflower or pumpkin seeds for the walnuts.
Substitute oat flour for almond flour.
Flour-Free Substitute
Sorry, BLE friends, we don’t have a flour substitute for this recipe.
Whole-Food Sweetener
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for 5–7 days
or freeze for up to three months.