An easy and hearty recipe that is a great addition to a weekend brunch. The blueberries add a dose of antioxidants and the orange glaze adds just the right tang and sweetness.
For the muffins:
1 1/4 cups buckwheat flour
1 1/3 cups ground flax meal
1 Tbsp baking powder
2 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
Pinch of baking soda
1 1/2 cups almond milk
1/2 cup honey
1/4 cup applesauce
1 cup fresh or frozen blueberries
1 cup chopped walnuts
1/2 cup cacao nibs
For the glaze:
1/2 cup coconut sugar
1 Tbsp fresh pressed orange juice (or more to taste)
1 Tbsp arrowroot starch
Preheat oven to 325 F (160 C) and lightly grease or use paper liners in a 12-cup muffin pan.
In large bowl, mix together buckwheat flour, flax meal, baking powder, baking soda, cinnamon, allspice, and nutmeg.
In smaller bowl whisk together eggs, almond milk, honey, and applesauce. Combine ingredients to the dry ingredients and mix well. Fold in blueberries, cacao nibs, and walnuts.
Fill muffin cups evenly and bake 15 to 20 minutes. To test that muffins are baked thoroughly, insert toothpick into middle of muffin; if it comes out clean they are done.
While muffins are baking, make the glaze. In small bowl mix together all ingredients for glaze until smooth.
Cool muffins for 10 minutes. Drizzle muffins with glaze just before serving.