Name: Buckwheat Turmeric Raspberry Muffins
Yield: 18
Ingredients: 1 ½ cups buckwheat flour; ½ cup creamy buckwheat cereal (uncooked), such as Bob's Red Mill; 2 tsp baking powder; ½ tsp salt; ½ tsp ground cardamom; 1 tbsp turmeric powder; 1 tsp ground cinnamon; 2 small bananas, mashed; 1 egg, beaten; 1 ½ cups milk of your choice (I used almond); 2 tbsp maple syrup; 1 ½ cups raspberries, fresh or frozen

AuthorMariaCategoryDairy-Free, Gluten-Free, Muffins, Nut-Free, Vegetarian

Yields18 Servings

1 ½ cups buckwheat flour

½ cup creamy buckwheat cereal (uncooked), such as Bob's Red Mill

2 tsp baking powder

½ tsp salt

½ tsp ground cardamom

1 tbsp turmeric powder

1 tsp ground cinnamon

2 small bananas, mashed

1 egg, beaten

1 ½ cups milk of your choice (I used almond)

2 tbsp maple syrup

1 ½ cups raspberries, fresh or frozen

Preheat oven to 400°F.

Place all dry ingredients (flour through cinnamon) in a large bowl, whisking to combine.

Place wet ingredients (banana through maple syrup) in a separate bowl, whisking to combine. Pour wet ingredients into bowl with dry ingredients and whisk again until batter is smooth. Stir in raspberries.

Grease muffin cups with coconut oil and spoon batter into cups. Bake for 20 minutes, or until toothpick inserted into center comes out clean. Remove muffins from pan and cool on wire rack. Enjoy!

Ingredients