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buckwheat lemon poppy seed muffins (vegan, gluten-free, body-ecology)
prep time
cook time
total time
yield
4.2/5 - (4 votes)
What You Will Need
Ingredients

Muffin base:

Frosting:

Instructions
  1. Soak your seeds.
    Pour all of your pumpkin seeds, & buckwheat groats into a 64 oz mason jar. Fill the jar with filtered water and place on top of the fridge or somewhere warm (around 80/85 degrees).
  2. Leave for 8-24 hours to fully sprout.
  3. Drain water.
    Drain the water out of the jar and discard this water. Now get your 3 cups of filtered water. (this is a good time to preheat the oven to 350 degrees)
  4. Blend all of the muffin batter with the soaked seeds, 3 cups filtered water, coconut oil, remaining ingredients except for the lemon poppy seeds.
  5. I recommend taking 1/2 of the batch at a time and blend on high speed in blender or Vitamix for 3 minutes until fully liquid & blended. 🙂
  6. Now mix in the lemon poppy seeds.
  7. Bake the muffins for 18-20 minutes.
  8. ENJOY!

buckwheat lemon poppyseed muffins

Magically Crafted By My Tiny Laguna Kitchen: https://mytinylagunakitchen.com/recipe/buckwheat-lemon-poppy-seed-muffins-vegan-gluten-free-body-ecology/