Raspberry, Cocoa Buckwheat Muffins

Description

Wheat-free, Low Sugar.

Ingredients

3⁄4 cups

buckwheat flour

3⁄4 cups

oat flour (Make your own oat flour by grinding oats in a cheap coffee grinder)

2 tablespoons

ground flaxseed

1⁄4 cup

cocoa

2 teaspoons

baking soda

1⁄2 teaspoon

baking powder

1 teaspoon

salt

1  

egg

1⁄3 cup

natural plain yoghurt

2⁄3 cups

applesauce (Make your own Applesauce, see our sauce and seasoning section.)

1 cup

mashed banana

1 teaspoon

vanilla

1 cup

raspberries

Instructions

Combine all dry ingredients in one bowl then combine all wet ingredients in a second bowl. Stir dry ingredients into wet, then mix in raspberries. Divide batter into 8 muffin cups. Bake at 350 degrees Fahrenheit for 20 to 25 mins or when a skewer comes out clean when poked into muffin. This could also be baked in a loaf for cutting into slices or a mini muffin tin for smaller bites for young toddlers.

Summary

Yield

muffins

Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Notes

Buckwheat is not actually a wheat it is a fruit seed and is closely related to rhubarb. Buckwheat, Raspberries and Cocoa are all high in flavonoids which is an antioxidant. Foods high in antioxidants are good for the cardiovascular system and are proven to be beneficial to the immune system and have anti-inflammatory properties. Flax seed is high in Omega-3 essential fatty acids which is shown to be beneficial to brain development, bone health and protection against heart disease.

Sources:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81
http://naturalhealthezine.com/health-benefits-of-cocoa/
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=39
http://ezinearticles.com/?The-Health-Benefits-of-Flavonoids-As-Anti-Oxid…