Sprouted Buckwheat & Banana Muffins
Makes 12 muffins
What you need:
2 cups sprouted buckwheat flour
6 ripe bananas, mashed
2 tbsp coconut oil, melted
1 tbsp aluminum-free baking soda
1 tsp "true" ceylon cinnamon
1 tsp vanilla powder or extract
Sprouted buckwheat, to top
What to do:
-Preheat oven to 350 degrees F. Combine wet ingredients together in a large bowl. In a separate bowl combine dry ingredients.
-Add dry ingredients to wet and combine well, add in a dash of filtered water to loosen up. It will still be a thick batter, but it should be able to be stirred.
-Add eco-friendly muffin cups to your muffin tin and fill cups about ¾ full. Top with a sprinkle of sprouted buckwheat on each muffin
- Bake at 350 degrees F for 15-20 minutes. Allow to cool for 5 minutes, then enjoy!
To perfectly freeze: Allow muffins to cool then remove them from the tin, allow them to reach room temperature, then place on a baking tray, spaced out and freeze for 2 hours. Then transfer to a glass container for freezer storage.