The search for a muffin that wasn’t offensive to the tummy (AKA those with food sensitivities) and was satisfying to the refined ‘baked goods’ palate has come to an end! Many in my family are sensitive to eggs right now (including myself) and I amongst others are working to heal the gut and stomach through nourishing meals, lots of bone broth, and removal of all ‘trigger-foods.’ While this recipe does contain buckwheat (a grain, but gluten free) and oats I find that most with sensitivities can tolerate these. Buckwheat is amazing and has a wonderful flavor, for those that don’t love the buckwheat taste, sprouted buckwheat flour is a fantastic option as it is lighter in color and flavor. As far as oats go, we do soaked oats Nourishing Traditions style in the mornings but I don’t shy away from oats in a recipe here and there as I love the taste and protein 🙂
oven to 375 degrees and line a 12 muffin tin with paper muffin cups
1 1/4 C steel cut oats in a blender until a fine flour forms
NOTE: rolled oats/quick oats will NOT work.
oat flour from above
1 1/4 C buckwheat flour or sprouted buckwheat flour (available on vitacost.com and at Whole Foods)
1 t baking soda
1/2 t salt
1 T high quality cinnamon (I love Vietnamese cinnamon)
1 t ground ginger
1/4 t nutmeg
1 Can organic pumpkin
1/2 C coconut milk
1/2 C coconut oil
8 large pitted medjool dates
1 t vanilla
in a small bowl put 1/4 C water and sprinkle 1 T gelatin and whisk QUICKLY to dissolve gelatin into water and blend into above wet ingredients
wet and dry ingredients together
1/2 C hot water
Lightly grease muffin liners or tins ans distribute batter evenly amongst the 12 muffin cups ~1/3 C batter per.
Note these do not rise much so it’s ok that they’re heaping full!
25-30 mins until a toothpick inserted comes out clean. Mine baked perfectly in 28 minutes.