Buckwheat Blueberry Muffins
A hearty, moist blueberry muffin with an almond streusel topping. Gluten-free and low sugar, made with buckwheat and almond flour.
Servings: 10 muffins
Calories: 150kcal
Ingredients
Dry Ingredients
- 1/2 cup buckwheat flour ground from raw groats*
- 6 tablespoons almond flour
- 2 tablespoons arrowroot flour
- 2 tablespoons coconut sugar or moscovado
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
Wet Ingredients
- 1 small banana ripe
- 2 eggs
- 1/4 cup butter melted
- 2 tablespoons honey
- 1/2 teaspoon vanilla
- 1 cup blueberries fresh or frozen
Streusel Topping
- 1 tablespoons sliced almonds
- 1/2 tablespoon buckwheat flour
- 1/2 tablespoon coconut sugar
- 1/2 tablespoon butter melted
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees F.
- Combine all dry ingredients in a mixing bowl, and mix well. Then combine all wet ingredients (except blueberries) in a small bowl, and mix together well. Pour the wet ingredients into the dry, and stir to combine, without overmixing. Fold in blueberries.
- Mix together all streusel toppings in a small dish.
- Fill muffin cups almost to the top. Top with a teaspoon streusel topping each, and extra blueberries.
- Bake at 350 f for 20 minutes.
Nutrition
Calories: 150kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 211mg | Potassium: 131mg | Fiber: 1g | Sugar: 8g | Vitamin A: 220IU | Vitamin C: 2.1mg | Calcium: 35mg | Iron: 0.7mg