Muffins without flour? It sounds strange, do not you think? But these muffins are a hundred times better than any muffin with flour you’ve tasted before!
They are based in buckwheat groats, which are high in protein and gluten-free. They have almond butter and whole almonds that provide natural oils and a delicious touch of flavor as well as texture. And finally, the juicy blueberries and melting chocolate make these muffins a real flavor pump.
The muffins are super practic and simple to make, perfect to take away or leave ready for breakfast the next day. Or just to eat with a coffee in the afternoon, so if you’re looking for some delicious muffin recipes here you have my favorite Beloved apple & cinnamon muffins or Pumpkin muffins
Flourless blueberry & chocolate muffins
The healthiest muffins in the world, without flour, without added oil and super nutritious.
- 1 1/2 cups buckwheat groats, raw soaked overnight
- 1/2 cup almond butter
- 1/2 cup coconut or muscovado sugar
- 2 egg replacement* or 1 normal egg
- 1 cup whole raw almonds
- 1 tsp baking powder
- 1 tsp baking soda
- pinch sea salt
- 1 cup frozen or fresh blueberries
- 1/2 cup dark choc chips
Preheat the oven to 200°C
Drain and process the buckwheat until there are no longer whole grains. It should be a creamy paste. Add the rest of the ingredients except the blueberries and chips and process for two or three more minutes or until there are no large pieces of almonds. Add the blueberries and chips, mix well and distribute the mixture in 12 muffin cups. Bake for 20-25 minutes or until golden brown on top.
* You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.