Makes 12 Muffins
50 Calories per muffin
1 cup buckwheat flour
1 ½ teaspoons baking soda
1/2 teaspoon salt
1 lemon, zested
½ cup Stevia
½ cup Silk unsweetened almond milk
3 tablespoons melted coconut oil
1 tablespoon apple cider vinegar
½ cup blueberries
Nonstick cooking spray
Muffin cups
Optional:
1 scoop pea protein powder
1. Preheat the oven to 375°F.
2. Spray muffin tin with nonstick cooking spray.
3. In a medium bowl, combine flour, baking soda, salt and lemon zest.
4. In a large bowl, combine sugar, milk, oil, and vinegar. Mix well.
5. Add the dry ingredients to the wet ingredients, stir until just combined.
6. Gently fold in the blueberries.
7. Place the muffin cups in the pan, and fill about 2/3rds full.
8. Bake until tester comes out clean, about 22 minutes.