These triple coconut buckwheat muffins are perfect for breakfast, or anytime snack. The combination of protein and fiber-packed buckwheat seed, ground hazelnut and coconut products make these muffins a perfect gluten-free, grain-free and dairy-free treat.
- Preheat oven to 180C/350F. Line a jumbo 6-hole muffin pan with paper cups. Melt coconut oil, add in coconut milk, coconut syrup, lemon juice and vanilla extract. Whisk until well combined.
- Mix together the buckwheat flour, hazelnut meal, baking powder, baking soda and salt in another bowl. Sift the flour mixture into the coconut mixture. Mix until just incorporated.
- Gently fold in blueberries and divide the batter among the paper cups. Bake in the middle of hot oven for 25 minutes until nicely golden.