From Scratch Cooking: 2019 Edition
Author: Allie
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
  • For the muffins:
  • 1¼ cups buckwheat flour
  • 1⅓ cups ground flax meal
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp nutmeg
  • Pinch of baking soda
  • 2 eggs
  • 1½ cups almond milk
  • ½ cup honey
  • ¼ cup applesauce
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped walnuts
  • ½ cup cacao nibs
  • For the glaze:
  • ½ cup coconut sugar
  • 1 Tbsp of fresh pressed orange juice (or more to taste)
  • 1 Tbsp arrowroot starch
Directions
  1. Preheat oven to 325 ˚F and lightly grease or use paper liners in a 12-cup muffin pan.
  2. In a large bowl, mix together buckwheat flour, flax meal, baking powder, baking soda, cinnamon, allspice, and nutmeg.
  3. In a smaller bowl whisk together eggs, almond milk, honey and applesauce. Combine ingredients to the dry ingredients and mix well.
  4. Fold in blueberries, cacao nibs and walnuts.
  5. Fill muffin cups evenly and bake 15-20 minutes. To test that muffins are baked thoroughly, insert a toothpick into the middle of muffin, if it comes out clean they are done.
  6. While muffins are baking make the glaze. In a small bowl mix together all the ingredients for the glaze until smooth.
  7. Cool the muffins for 10 minutes. Drizzle muffins with glaze just before serving.
Recipe by Key Ingredients at http://keyingredients.me/2019/01/from-scratch-cooking-2019-edition