Buckwheat Protein Muffins

Buckwheat Protein Muffins

Here is another one of my protein baking experiments. This was my first time baking with buckwheat flour, although I grew up eating buckwheat regularly(It is a very popular breakfast in Russia). I was a bit nervous because I had no idea how long you have to bake it and how it would taste baked...Well, it turns out it's not that different from other flours, in terms of baking time. You can definitely taste the buckwheat though, so if you are not a fan of the taste, you probably won't like baking with this flour either.

This recipe is great for breakfast or as a pre-workout snack. Here is what you need:

• 1 cup of buckwheat flour (I made my own flour by grinding a cup of buckwheat in my Magic Bullet) 
• 6 egg whites 
• 2 heaping scoops of chocolate protein powder 
• 2 tbs of coconut oil 
• 7-8 tbs unsweetened cacao powder 
• 1/2 cup of almond milk (you could also use coconut milk) 
• 2 ts of liquid stevia (you can add more if you like it sweeter)  
• 1/2 cup chopped walnuts (or any other nuts you have in your pantry) 
• 1 ts baking soda 
• 1/2 ts baking powder 
• 1/2 cup unsweetened coconut flakes 
• 1/2 cup of plain yogurt (Greek yogurt is great for baking but I used my mommy's homemade plain yogurt)
• 3 tbs of ground flax seeds
• 2-3 strawberries cut into small pieces (to top the muffins once you pour the mixture into the muffin tins) 

Mix the dry and wet ingredients separately, then blend them together until you get the right (cake batter) consistency...Feel free to add more almond milk if you feel like the mixture is too thick...whatever gets you to the right consistency. Spray some olive oil on your muffin tins and then pour the batter into them. Place 3-4 small strawberry pieces on top of the muffins. Bake for 20-25mins at 350 degrees. Enjoy! 

P.S.: Let me know how yours turn out and if you did anything to modify them :)