a blackberry buckwheat pancake with maple syrup in disguise as a muffin
Blackberry season has arrived in Seattle. Blackberries are one of my favorite fruits, and I can never pick enough of them. Although I am not outside foraging for fresh blackberries (like I usually do this time of the year), I have been inside enjoying my own little blackberry – a new baby girl.
I wanted to give you this recipe during blackberry season, so you’ll just have to wait for the 7th little way you can detox every day. You already have six things to weave into your day; why not get used to them before we add a little more? Besides, if you make and eat these muffins, it’ll gear you up for Detox Every Day #7.
A pinch of stevia is the only sweetener in this recipe. Whole grain buckwheat, when ground with the black hull, tastes satisfyingly sweet. When you don’t eat sugar or other natural sweeteners regularly, your taste buds savor the natural sweetness of whole grains. Fenugreek also enriches the sweetness of these muffins with its natural maple flavor, which is why they really are undercover pancakes.
Blackberry Buckwheat Muffins
Makes 12 muffins
- 2 1/2 cups whole grain buckwheat flour (~317g)
- 2 Tablespoons ground flax meal (~15g)
- 1 1/4 teaspoons baking soda
- 1 teaspoon saigon cinnamon
- 1/2 teaspoon ground fenugreek
- 1/8 teaspoon stevia
- 1/2 teaspoon salt
- 1 1/2 cup full fat coconut milk
- 3 eggs
- 1 teaspoon vanilla
- 2 Tablespoons lemon juice
- 2 cups fresh or frozen blackberries
- 12 additional blackberries for garnish
- Preheat oven to 400°F.
- If blackberries are frozen, pull them out of the freezer to thaw while you prepare the rest of the recipe.
- Prepare 12 muffin cups by greasing them with extra virgin coconut oil or filling them with paper liners.
- Mix dry ingredients together and set aside.
- Mix wet ingredients together.
- Combine wet and dry ingredients.
- Gently mix in 2 cups of blackberries.
- Evenly divide the batter into 12 prepared muffin cups.
- Once the batter is in the muffin cups, lightly place a blackberry on top.
- Bake for 20-25 minutes.
- I made my own buckwheat flour by grinding whole buckwheat (with the black hull) in my Vita-Mix.
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