In my quest for low glycemic, diabetic friendly recipes I ran across this recipe all over the internet. This is my version. The bananas stand in for white sugar and the buckwheat and almonds replace the white flour in regular muffins.
Blueberry Buckwheat Muffins
2 cups buckwheat flour
2/3 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
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Stir dry ingredients together then add:
2 mashed bananas
1 tsp vanilla
4 tbsp melted coconut oil
1 cup almond milk
1 cup frozen blueberries
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Stir until all ingredients are incorporated and drop into lined muffin tins, filling each approx 3/4 full.
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Topping
Combine 1 tbsp coconut oil, 1 cup oats, 1/3 cup almond flour. Mix with fork or fingers until crumbly. Distribute on each muffin. Optional: Sprinkle about 1/8 tsp raw or brown sugar on top of each muffin.
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Bake at 350 degrees for 10 to 12 minutes or until a knife inserted into a muffin comes out clean.
