Barb’s almond muffins with Himalayan Tartary Buckwheat

As we continue to celebrate the launch of our newest product, Himalayan Tartary Buckwheat Flour, we're more convinced than ever that nutrition can be delicious. And we’ve got the recipes to prove it!

Let’s go back to our good friend, Barb Schiltz, for these easy-to-make muffins. Barb is a top clinical nutritionist, and she’s essential to our work in the Big Bold Health Food Lab.

According to Barb, the original recipe for these muffins used all almond meal or flour, but the substitution of Himalayan Tartary Buckwheat Flour was an easy fit.

“These are my go-to recipe for quick muffins for company who are gluten-free,” says Barb. “You can make them more exciting by adding nuts or chocolate chips, but I like to have a quick and easy recipe like this at hand.”

Barb’s almond muffins

Yields 10-12 muffins

INGREDIENTS

1 cup Himalayan Tartary Buckwheat Flour

1 cup almond flour or almond meal

2 tsp baking powder

¼ tsp salt

⅓ cup coconut oil, melted (other oil is possible, but tastes really good with the coconut oil)

⅓ cup water

⅓ cup maple syrup

3 eggs, room temperature, beaten

¾ to 1 cup fresh or frozen blueberries or raspberries

Almond butter for drizzle (optional)

METHOD

If possible, remove maple syrup and eggs from the fridge an hour ahead of time.

Preheat oven to 350° F.

Butter a muffin tin or use muffin cups.

Mix dry ingredients together well and set aside.

In another bowl, mix oil, water, and sweetener together, and add beaten eggs. Mix and add to dry ingredients. Stir thoroughly.

Add berries and spoon into muffin tins (about ⅔ full) and bake for 20-25 minutes.

Drizzle the optional almond butter over the top of the muffins when cooled.