Buckwheat Maple Muffins with Pecan Crisp

RECIPE BY: Nathalie Charron

This recipe features our all-purpose flour and buckwheat flakes and is perfect for sugar season...or any time of the year if you have a sweet tooth like us!

Makes 12 muffins

INGREDIENTS

• 2 ripe bananas
• 1 cup Organic Quinoa Flour
• ½ cup buckwheat flakes
• 1 tbsp baking powder
• 1 tbsp baking soda
• 1 tbsp cinnamon
• ½ cup of coconut sugar
• 2 tbsp maple syrup
• 1/3 cup melted coconut oil
• 1 tbsp vanilla
• 2 eggs
• ½ cup chopped pecans

Ingredients for topping :

• ½ cup buckwheat flakes
• ½ cup chopped pecans
• 2 tbsp melted butter
• 1 tbsp maple syrup
• 1 tbsp brown sugar
• 1 tbsp cinnamon
• ¼ tsp nutmeg
• 1/8 tsp cardamom

DIRECTIONS

1. Preheat oven to 350^o Place paper cups in muffin tins.
2. In a bowl, mash the bananas and mix with the sugar and chia eggs. Add oil, maple syrup and vanilla. Add the dry ingredients and mix. Pour the mixture into the moulds.
3. In a bowl, mix all the topping ingredients together. Top each muffin with 1 tablespoon of the mixture.
4. Bake for 25 minutes.