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Berry-Walnut Muffins with Orange Glaze

Gluten free & vegan
Servings 12

Ingredients

For the muffins:

  • 1 1/4 cups buckwheat flour
  • 1 1/3 cups ground flax meal
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp nutmeg
  • Pinch of baking soda
  • 2 eggs
  • 1 1/2 cups almond milk
  • 1/2 cup honey
  • 1/4 cup applesauce
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped walnuts
  • 1/2 cup cacao nibs

For the glaze:

  • 1/2 cup coconut sugar
  • 1 Tbsp fresh pressed orange juice (or more to taste)
  • 1 Tbsp arrowroot starch

Instructions

  • Preheat oven to 325 F and lightly grease or use paper liners in a 12-cup muffin pan.
  • In large bowl, mix together buckwheat flour, flax meal, baking powder, baking soda, cinnamon, allspice, and nutmeg.
  • In smaller bowl whisk together eggs, almond milk, honey, and applesauce. Combine ingredients to the dry ingredients and mix well. Fold in blueberries, cacao nibs, and walnuts.
  • Fill muffin cups evenly and bake 15 to 20 minutes. To test that muffins are baked thoroughly, insert toothpick into middle of muffin; if it comes out clean they are done.
  • While muffins are baking, make the glaze. In small bowl mix together all ingredients for glaze until smooth.
  • Cool muffins for 10 minutes. Drizzle muffins with glaze just before serving.

Notes

Per serving: 422 calories; 12 g protein; 25 g total fat (9 g sat. fat); 46 g total carbohydrates (11 g sugars, 26 g fiber); 70 mg sodium