Vegan Gluten Free Pumpkin Buckwheat Muffins

Perfect for leftover pumpkin - fresh or canned - full of fiber, protein, vitamins and minerals using the always versatile pumpkin, naturally gluten free pseudo-grain buckwheat and chia seeds. These freeze well and make great lunch box additions.

Did you know?

Buckwheat Fun Facts

• Buckwheat is not part of the wheat family? It's not even a grain!

• Buckwheat is the seed of a plant that's related to rhubarb!

• One study found that pasta that was 60% buckwheat was more satiating than regular pasta made entirely from wheat. This demonstrates how buckwheat can help you feel fuller.

• Buckwheat has a low-glycemic index, so it doesn’t raise your blood sugars very high after eating it. The starches in buckwheat also contribute prebiotic properties to help feed your friendly gut microbes!

Ingredients

✓ 2 Tbs chia seeds

✓ 6 Tbs water

✓ coconut oil spray

✓ 1/2 cup buckwheat flour

✓ 1/2 cup brown rice flour

✓ 1/2 cup arrowroot starch

✓ 2 tsp baking soda

✓ 1/2 tsp salt

✓ 1 (16 oz.) canned or fresh pumpkin, organic

✓ 1/4 cup coconut oil, melted

✓ 1/3 cup maple syrup or local honey (unless vegan)

✓ 2 tsp vanilla extract

✓ 3 Tbs coconut sugar (or other unrefined sugar)

✓ 2 tsp cinnamon

✓ 1/2 tsp nutmeg

Prep

1. Stir together chia seeds and water and let stand for 15 minutes to gel.

2. Grease muffin tin.

3. Preheat oven to 350°F.

Directions

✓ In a large mixing bowl, whisk together flours, starch, cinnamon, nutmeg, baking soda, and salt.

✓ In a small mixing bowl, whisk together pumpkin, oil, maple syrup and vanilla. Once chia has gelled, whisk into wet ingredients to combine.

✓ Add wet to dry ingredients and stir to combine.

✓ Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 25 minutes or until muffins spring back when touched.

✓ Remove from oven and let stand for 2 minutes. Remove muffins from tin and let cool on wire rack.

✓ Enjoy or freeze leftovers

Yours in Health,