Linda’s Breakfast Muffins

This is the recipe for the muffins my late wife Linda used to make for me. Yield is a dozen large muffins.

What You’ll Need

  • 1.5 cups buckwheat flour
  • 1 cup ground flaxseed
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 teaspoons cinnamon

  • 3 eggs: yolks and whites separated
  • 3 tablespoons olive oil
  • 2 cups unsweetened yogurt; e.g., Greek or Beijing
  • 6 tablespoons blue agave sweetener
  • 1.5 cups almond milk

  • 1.25 cups chopped walnuts
  • 1.25 cups dark chocolate chips or pieces

What to Do

  1. Preheat oven to 375F
  2. Place buckwheat flour, ground flaxseed, baking powder, salt and cinnamon in a large bowl and set aside
  3. Mix egg yolks, olive oil, yogurt, and blue agave sweetener in a second bowl
  4. Thoroughly mix almond milk and the ingredients from the second bowl to the first bowl to make muffin batter
  5. Mix in walnuts and chocolate chips
  6. Beat egg whites until stiff in their own bowl
  7. Fold egg whites into batter; do not over mix
  8. Spoon batter into a dozen muffin cups
  9. Bake for approximately 40 minutes, but verify doneness with toothpick test