Apple Buckwheat Muffins

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We have a family case of strep throat. :( But, don't feel too bad for us. Our symptoms tend to be mild and it just gives us a reason to have a slow 24 hours at home.  Secretly, I'm enjoying it. Well, now that the meds have kicked in, that is. We're thankful for modern medicine today. 

This cold, rainy morning seemed like a perfect time to make muffins. I love using different flours in my baking. Buckwheat flour is awesome. It contains protein, vitamins and minerals, fiber, magnesium, and more. It's actually technically gluten free too! Amazing, huh? There's no reason not to use it! It's also really easy to substitute into your baking. Unlike nut flours, it's much easier to get the consistency you want with baked goods using buckwheat flour. You gotta try it. Go!

Apple Buckwheat Muffins

30 min, makes 12

Ingredients: 

2 eggs

2/3 c Greek yogurt (use less if using regular yogurt) 

1/4 c apple juice

1 banana, mashed with 1 T water

1/2 t salt

1 t baking soda

1 1/4 c buckwheat flour

3 dates, chopped

1 apple, chopped

2 T goji berries (optional)

Directions: 

Heat oven to 375 F

Mix wet ingredients and dry ingredients in separate bowls

Fold dry ingredients into wet ingredients

Stir in apples, dates, and goji berries

Scoop into greased muffin tin

Bake for 25 min, or until knife inserted comes out clean