Salvere Recipe: Buckwheat Pumpkin Muffins

by Salvere Health and Fitness

Buckwheat pancakes seem to be where most of us hear of the use of this grain. But wait, is it a grain? Actually, buckwheat is a fruit seed and not related to wheat so, people with grain sensitivities can usually eat buckwheat. Soba noodles and buckwheat honey come from this plant.

Buckwheat flour looks like fine, grayish sand. Use it in cooking like you would flour as it adds a much different flavor. This seed (also called a groat!) helps with heart health and has been shown to contribute to a better blood sugar.  Try it out and see what you think!

Buckwheat Pumpkin Muffins

pumpkin muffins

1 stick of butter, softened  (or 1/2 cup of coconut oil)
1/2 cup of maple syrup or honey or agave

2 eggs
1 1/2 cup pumpkin puree
1/2 cup coconut milk (or other milk of your preference)
1 1/2 cup buckwheat flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger (optional)
1/2 tsp salt
1/2 tsp nutmeg (optional)
1/2 tsp ground cloves (optional)
1 cup raisins (optional)
1 cup chopped walnuts, pecans or almonds (optional)

Preheat oven to 350F.

Cream together butter and syrup. Add eggs. Beat until light and fluffy. Mix in pumpkin, coconut milk and spices. Whisk together flour, baking soda and salt. Add gradually until thoroughly combined. Stir in walnuts and raisins.

Place liners in muffin tin. We like the parchment ones the best as the others tend to stick a little (or a lot sometimes!). Spoon into muffin tins so each one is about 3/4 of the way full and bake for 25-30 minutes. A toothpick inserted in the center should come out clean when finished. Cool in the pan for 5 – 10 minutes, then place ontoa a wire rack. Cool completely. Eat some and freeze the others to enjoy later!

by Lisa Martin, owner and personal trainer at Salvere Health and Fitness. If you’d like to contact Lisa, email her at Lisa@SalvereHealthAndFitness.com or call her at (410) 707-0055.

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