Preheat oven to 350°F. Line 12 x ¼-cup-capacity muffin tins with paper cases and set aside.
Place ½ cup quinoa flakes and ½ cup milk in a large bowl, mix to combine and allow to soak for 20 minutes.
Add 1 cup spelt flour, 1 cup buckwheat flour, 3 teaspoons baking powder, ½ teaspoon ground cinnamon, ¼ cup coconut sugar, 1 teaspoon vanilla extract, 1 egg, ¾ cup oil and ¾ cup maple syrup and mix to combine.
Spoon the mixture into the cases and sprinkle with extra quinoa flakes and sugar.
Bake for 20 - 25 minutes or until just cooked when tested with a skewer.
Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
Store muffins in an airtight container for up to 3 days or wrap individually and freeze for up to 2 months.
Buckwheat and Quinoa Blueberry Muffins
Amount Per Serving
Calories 300Calories from Fat 135
% Daily Value*
Saturated Fat 2g13%
Vitamin C 2mg2%
Vitamin A 52IU1%
* Percent Daily Values are based on a 2000 calorie diet.