I used some freshly ground buckwheat flour that I ground myself from buckwheat groats. I used my magic bullet, but you could use any high-powered blender or if you have a Vita-mix- then you are truly blessed. I blend the groats at about 1 cup at a time to get about 1 1/4 cups of flour. It may seem like I am making it more difficult than it needs to be, but trust me it is very simple. And, nothing beats fresh ground flour in baked goods. Especially gluten-free baked goods.
3 TB of chia seed meal
2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of each ground: cinnamon, nutmeg and ginger
1/3 cup of baking oil: grapeseed, light olive oil, or liquid coconut oil
3 ripe mushed bananas (1 cup of banana puree)
20-25 drops of pure vanilla liquid steiva (I used NuNatural's )
1 cup of non-dairy milk (I used So Delicious Coconut Milk ) -mixed with 2 TB of fresh lemon juice
1 heaping cup of frozen blueberries
optional: zest of 1 lemon
First, to make the buttermilk mixture pour 1 cup of non-dairy milk (I love using So Delicious' coconut milk beverage ) in a small bowl, pour 2 TB of fresh lemon juice over the milk and let sit by itself for 5-10 minutes until cultured. Then, in a large mixing bowl, blend all of the dry ingredients together well. Then add the oil, bananas and stevia. Then add the buttermilk mixture and mix well together. The batter should be not too wet, and have some texture. Then fold in the frozen blueberries- and be careful not to mix too much to let the berries bleed all over the batter. Then scoop the batter with a 1/3 cup measuring cup into either greased or papered muffin tins. This recipe will make 12 muffins.
Bake in a preheated 350 degree oven for 20-25 minutes. Until they are golden brown and baked through. Check with a toothpick to make sure. Let cool 10-15 minutes before moving from the tins.
-You can omit the stevia and add another 1/2-3/4 cup of more sugar if you desire. I prefer to keep as little sugar as possible, so I enjoy the use and flavor of the stevia. If you do omit the vanilla stevia, then I suggest adding a teaspoon of pure vanilla extract as well.
-You could fresh blueberries if you want. Or add a different berry if you prefer- this recipe is perfect for the addition of a berry because it is so hearty and filling.
-This recipe is easily made vegan with the addition of the chia seeds and coconut milk, but if you want to add eggs you can add 2 eggs and omit 1/2 cup of milk and half of the chia seed meal. That will allow you to add eggs without having too much liquid in the batter.
-You could try making this recipe with 2 1/2 cups of your favorite GF flour blend, but I really recommend trying to make it with fresh buckwheat flour and a whole grain combo like I created. Lots of nutrition and whole grain goodness without making a dry and crumbly muffin. If you need a sub for either the sorghum or millet flour, then brown rice flour will work well.
I was going to say that this recipe would be best if enjoyed within a few days of baking, but then I thought about how you probably won't have any left laying around. But, if for some reason you do... :) Then you can freeze these muffins as well. Great for an easy pull from the freezer breakfast on the go. I would also recommend this recipe as an easy GF whole grain muffin mix for any beginner gluten-free bakers out there. It really is great being gluten-free with these babycakes.
Hope you have a great day!
Much love, as always,