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We're back! I know its been awhile since we've put out a video. We've just had so much going on over the last couple of months, so hopefully we can get back to sharing more recipes with you again.

Today, we want to share a muffin recipe that has become my favorite. They are filled with lots of nutrition, very filling, and quite yummy. These muffins are made with buckwheat and oat flours so they are nut free. You can always use less of the buckwheat and increase the oat flour if you don't like a strong buckwheat flavor. With the spices and the honey though, I think the flavors are very balanced. I do put these in a warm oven with the door open but you can certainly use your dehydrator if you want. They just might not be as moist and light as in the oven. We also used baking soda to add to the texture. I've been doing a lot of research on the use of baking soda and health, so I've actually been experimenting with it more. Baking soda is one of the most alkalizing things you can put in your body. If you don't want to use it, just leave it out.

These make for a great snack or part of a meal. I love to eat them in the morning with a cup of hot green tea. Yum! I also keep them in the freezer and just pull them out to defrost or you can warm them in the oven or dehydrator. They'll last a lot longer in the freezer but they also keep fresh for several days.

Buckwheat Energy Muffins

Makes 10-12 large muffins

Wet Ingredients

3 ripe bananas, mashed

1/4 cup raw honey

1/4 cup unsweetened applesauce (I make my own apple/pear sauce)

Dry Ingredients

3/4 cup buckwheat flour

3/4 cup oat flour

2t cinnamon

2t vanilla (I use powder)

1/4t sea salt

1/2t pumpkin pie spice

1t baking soda

2T psyllium husks

1/3 cup hemp seeds

1/8 cup ground black sesame seeds

1/2 cup raisins

Topping

Mix 1T coconut sugar with 1t vanilla powder, 1t cinnamon and 1/4t pumpkin spice

Directions

Mix all your wet ingredients together in a large mixing bowl and mix. Add in the dry ingredients and mix well. I like to coat my muffin liners with coconut oil so I can easily take them out. Fill your liners pretty full and then put them on a tray if using the silicone liners like we do. I like to top mine off with a mixture of coconut sugar, vanilla powder, cinnamon, and pumpkin spice. Sprinkle this mixture over the top of each muffin. We put these in a warm oven with the door open and on the highest rack. Ours took about 1 hour and 20 minutes. About 30 minutes before they are done, I like to take them out of the liners and put them right on the baking tray. You can store these in the freezer or they will stay fresh for several days.