Ingredients
1 cup buckwheat flour (I use soaked buckwheat groats sometimes)
1 tablespoon ground flax or chia seeds
3 tablespoons water
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 tablespoons coconut oil (or butter if desired), melted
3 ripe bananas , mashed (about 1 1/4 cups)
1/4 cup water , or non-dairy milk
1 teaspoon baking soda
1 tablespoon apple cider vinegar
3/4 cup chopped walnuts (optional)
Directions
Preheat your oven to 350F and line a standard muffin tin with 12 parchment cups or with silicone cupcake containers.
In a medium mixing bowl, combine the ground flax or chia seeds with the 3 tablespoons of water, and mix well. Allow to set for 5-10 minutes, until it gels together. Add in the buckwheat flour (or if groats add those first and blend till smooth), cinnamon, salt, coconut oil, mashed bananas and water or milk, and stir until a uniform batter is formed. Add in the baking soda and vinegar, and mix quickly to distribute throughout the batter.
Gently fold in the walnuts, or other add-ins, then use a 1/4 cup to scoop the batter into the paper muffin liners, filling them about 3/4 of the way full.
Bake at 350F for about 20 minutes, until the centers are firm and the tops are starting to crack. Allow to cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
These muffins can be stored at room temperature for a couple days, but for best shelf life, store them in a sealed container in the fridge..
