It is no secret that I crave sweets on a regular basis, especially in the morning. I love a hot cup of chamomile with some sort of pastry. However, I need to be creative with all of my food intolerances. The overall taste does not need to change. After a little experimenting, please enjoy this recipe for a delicious breakfast muffin or anytime snack!
Ingredients:
1 1/2 cup buckwheat flour
3/4 cup flax meal
3/4 cup oat bran
1/2 brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 ripe mashed banans
6 chopped medule dates
1 cup flax milk
Mix all together
Separate into cupcake papers
Bake at 350 degrees until done
Makes 12 small muffins
I used Bob’s Red Mill Flour, Oat, and Meals, which can be purchased at Whole Foods.
