Cherry Buckwheat Muffins Recipes

Steps:

• Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
• Stir together dry ingredients and add to oil mixture, stirring just until combined.
• Add cherries, scoop batter into muffin cups.
• Bake in a 375º for 15-20 minutes or until tops are browned.
• Allow to cool in pans for 5 minutes before removing to cooling racks.
• 15 muffins.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
• Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
• Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
• Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Steps:

• In a medium bowl, soak buckwheat groats with a pinch of salt overnight or about 6 to 7 hours. Drain and rinse groats thoroughly with fresh water, drain again.
• Preheat oven to 375 F, brush a 12 cup muffin tin generously with oil, set aside.
• In a large bowl, add buckwheat groats, coconut flakes, walnuts, pumpkin seeds, chia seeds, flaxseed meal, cinnamon and salt, stir to combine.
• In a small bowl, add eggs, almond milk, almond butter, stevia and alcohol free vanilla, whisk until frothy.
• Pour liquid ingredients into bowl with dry ingredients, stir to combine. Scoop about ⅓ cup muffin mixture into each cup of the prepared muffin tin. Bake muffins for about 15 to 20 minutes or until muffins have browned around the edges and are firm to the touch. Cool muffins in tin for about 10 minutes.
• Serve warm with coconut milk, a dusting of cinnamon and a garnish of coconut flakes, walnuts and pumpkin seeds.

Steps:

• Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.
• Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.
• Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.
• Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.
• Remove from the oven and transfer muffins to a wire rack to cool completely.