Yesterday was Little A’s 18 month check up. He did really well, considering all the poking and prodding. I’m happy to report that he is healthy as can be! We’ve been really blessed to steer clear of colds and we plan on keeping it that way! I made these muffins as a special, healthy treat for him. Let’s just say, he couldn’t get enough 🙂
There is no sugar in the base of this recipe.
I added a quarter cup of dairy-free chocolate mega chunks by Enjoy Life
®, for just a hint of surprise sweetness. I really like using them for baking because they are made out of evaporated cane juice, natural chocolate liquor, and non-dairy cocoa butter. You could also use walnuts, pumpkin seeds, raisins, etc. to keep this recipe totally sugar-free and scrumptious nonetheless.
Buckwheat flour is one of my favorite gluten free flours. It’s higher in protein and fiber than most grains (even though it’s not technically a grain), it contributes to a healthy immune system, encourages stable blood sugar balance, and can even help with weight loss. Plus, it has a rich nutty flavor that I’m pretty fond of.
Little A. generously shared his muffins with us – Mr. Smith enjoyed his with a hot cup of lemongrass, fennel seeds and licorice root tea, and I had mine with a cold glass of almond milk. A very nice afternoon treat indeed.
How is your week coming along?
p.s. here’s a few things that have caught my attention recently…
* This is not a paid post, my views are solely my own opinions.
Gluten Free Blueberry Buckwheat Muffins with Chocolate Chunks by Enjoy Life®
3/4 cup of dark buckwheat flour
1/4 cup ground flax seeds
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 cup unsweetened almond milk
2 apples, peeled and grated
3 Tablespoons of coconut oil, melted
1/2 cup of blueberries
1/4 cup of dairy-free chocolate mega chunks by Enjoy Life®
- In a medium size mixing bowl, combine flour, ground flax seeds, baking powder, and cinnamon.
- In a separate bowl, whisk egg and add almond milk.
- Combine wet with dry, add coconut oil and apples.
- Mix until well blended.
- Add in blueberries and chocolate chunks.
- Pour into lined (or lightly greased) cupcake tin.
- Bake at 350F for 25 minutes.
- Enjoy with a drizzle of honey.
Latest posts by Emily Smith (see all)