These muffins came out quite good and are healthy with added protein from hemp powder. I was hoping to make carob zucchini muffins, but realized I had no zucchini in my house, so those will be for another day. Next time I make these I’d like to bake them with cinnamon and sugar on top so feel free to experiment.
When I cook it starts out with an experiment and I always hope for the best. My advise is never cook when your in a bad at least for me personally that’s when I destroy a recipe I guess my bad vibes make it a disaster. So cook in happiness!
1 1/2 cup buckwheat flour
1 cup almond milk
1/4 cup coconut syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 cup carob powder
1 1/2 cups blueberries I used frozen organic blueberries
6 teaspoons hemp powder
2 flax seed eggs
To make flour simply grind buckwheat in high speed blender or food processor. Add flour to a mixing bowl. Add in dry ingredients. Then add in wet ingredients. To make flax seed eggs simple combine 2 tablespoons flax meal with 6 tablespoons water. Stir ingredients until all is combined. Add to cupcake molds. Bake for 15 to 20 minutes at 350°.