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Ingredients

• ✓ buckwheat flakes
• brown sugar
• butter
• vanilla extract
• buckwheat flour
• all-purpose baking flour
• rice flour
• baking powder
• brown sugar
• butter
• egg
• banana
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping; set aside.
3. 3 Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.
4. 4 Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Beat in eggs, one at a time. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts.
5. 5 Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.
6. 6 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

By Buckwheat Queen

Ingredients

• ✓ buckwheat flakes
• chia seed
• coconut
• flax seed meal
• cinnamon
• vanilla powder
• milk
• mixed berry
• agave

Instructions

1. 1 Combine buckwheat, chia seeds, 1 1/2 teaspoons coconut, flax seed meal, cinnamon, and vanilla powder in a jar; stir until well mixed. Stir in milk; cover. Place in the refrigerator, 8 hours to overnight.
2. 2 Stir buckwheat mixture. Heat in the microwave for 30 seconds. Stir in mixed berries, remaining coconut, and agave.

By Buckwheat Queen

Ingredients

• ✓ buckwheat flakes
• raspberry
• greek yogurt
• raisin
• raisin
• flax seed
• coconut
• vanilla extract
• brown rice syrup
• coconut sugar
• olive oil
• ginger
• allspice
• nutmeg
• cinnamon
• sunflower seed
• hazelnut
• almond
• buckwheat groat
• rolled oat
• honey
• walnut

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 2 rimmed baking sheets with parchment paper.
2. 2 Combine walnuts and honey in a jar, cover, and set aside.
3. 3 Combine oats, groats, buckwheat flakes, almonds, hazelnuts, sunflower seeds, cinnamon, nutmeg, allspice, and ginger in a bowl; toss until completely mixed.
4. 4 Stir together olive oil, coconut sugar, and brown rice syrup in a small saucepan over low heat until combined. Cook until heated through, about 5 minutes. Remove from the heat and stir in vanilla extract. Pour over the dry mixture and mix until evenly combined; spread over the prepared baking sheets.
5. 5 Bake in the preheated oven for 25 minutes. Stir, rotate baking sheets, and bake for another 15 minutes. Stir, rotate again, and bake until golden brown, about 15 more minutes. Sprinkle coconut, flax seeds, and raisins over the granola and toss to mix. Turn the oven off, but leave trays inside and prop the oven door open with a wooden spoon for 10 minutes. Remove from the oven and allow to cool.
6. 6 Place 1/2 cup yogurt in a deep single-serve bowl. Top with a scant 1/3 cup granola, 1/4 cup raspberries, and 1/8 cup walnut-honey mix. Repeat to assemble remaining bowls.

By Buckwheat Queen