Straw- and blueberry buckwheat muffins

No muss, no fuss, just easily made stuff! I bring you a healthy muffin you can whip up in about 20 minutes...and that's counting baking time.

This will be my second recipe with buckwheat after the first one went down so great. My scones were great, and these muffins might even be better!

Browsing through the ingredients, you might notice I didn't use any...let me repeat, ANY butter. I wanted to make a muffin very low in fat so I wouldn't have to feel bad when I wanted a second one...or third...or basically finish the entire batch in 1 day. Yes...I can't control myself from time to time.

Because these babies hold no fat, they are dense and won't come out of paper muffin cups very easily. Therefor I would suggest you make these in silicone cups which you can lightly coat in vegetable oil.

Eat it with a dollop of Greek yogurt or with some agave sirup drizzles over it or just be lazy and eat it like it is, you won't be disappointed either way.

Ingredients:

200gr buckwheat flour
2 eggs
150 ml low fat plain yogurt
1 tsp vanilla essence
3 tbsp liquid sweetner
3 tbsp flax seeds 60 gr strawberries
60 gr blueberries

Way to do it:

1. In a bowl, mix all ingredients apart from the fruit. Mix until everything is combined. It will be a thick, glue like batter.
2. To easily remove the crown of a strawberry, use a straw, it's such a great trick. Cut up the strawberry in pieces and add, with the blueberry, to the mix. Be careful not to smash the fruit as you mix the batter. I would suggest folding them in with a spoon.
3. 
4. Divide over your cups. It's okay to fill them up. The batter doesn't rise much.
5. Bake for 15minutes in a 200degrees oven.
   
 

I love how the strawberry and blueberry make for different colors. So cute and colorful and full of flavour!

Enjoy
xx