What could be better than coffee and a muffin? There are not that many combos that are better. These muffins are gluten-free and made with buckwheat, oats and raisins. Recipe below:
Makes 12 standard size muffins: 1/2 c gluten free flour (I use @pillsburybaking) 1 cup old fashioned oats 1/2 c. Buckwheat flour (I used @bobsredmill) 1/2 c. Ground flax seed 1/2 cup raw or coarse sugar 1/4 tsp sea salt 1 tsp. Baking soda 1.5 tsp cinnamon (I use Vietnamese cinnamon and it really makes a difference) 1 and 1/4 c. buttermilk 1 egg 1 tablespoon white vinegar 1/4 c. avocado oil 1 tsp. Butter extract 2 tsp. vanilla extract 1 c. Raisins
Preheat your oven to 350 degrees Fahrenheit and grease a standard sized muffin tin. Mix the dry ingredients thoroughly. Add the wet ingredients and mix until just blended. Fold in the raisins. Spoon into the muffin tin and bake for 20 minutes, or until a fork comes out clean. Enjoy!
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.