Cute as a button and delivering enough protein, fibre, prebiotics and antioxidants to mean you can legitimately justify having these muffins for breakfast. Prepare them ahead of time so they're easy to reach during the week. You could have as a snack, but they're designed to be served with coconut yoghurt and/or almond butter with extra berries as a meal.
I'd love to know that you're enjoying these muffins. So, share piccies of your creations on Instagram with @nutritionelly tagged in!
Ingredients (makes 6)
1/4 cup buckwheat flour
3/4 cup almond flour
4 tbsp green banana flour
1 tsp gluten-free baking powder
1/2 tsp bicarbonate of soda
1/3 cup coconut oil, melted
1 heaped tbsp flaxseed meal
6 tsp rice malt syrup
3/4 cup boiled water
2 - 4 tbsp CocoQuench (UHT) coconut or almond milk
1 tbsp apple cider vinegar
1 cup raspberries
Preheat the oven to 180C and prepare a muffin tin with olive oil (for greasing) or muffin cases.
Combine the dry ingredients, excluding flaxseed meal.
In a separate small bowl or blender, combine the coconut oil, rice malt syrup, flaxseed meal, apple cider vinegar, coco quench and boiled water.
Add the wet mix to the bowl of dry ingredients and cobine until smooth.
Stir in the raspberries.
The mixture should be moist, but not runny like a pancake mix.
Divide the mixture between 6 muffin tins/cases. The mixture should reach about 2/3 or all the way up.
Bake for 20 minutes until well risen and slightly firm. Bake for another 5 if required.
Leave to cool before serving.
Serving:
If consuming this as a breaky, serve with 120ml of coconut yoghurt or 2 tbsp almond butter, depending on your preference. Add extra raspberries.
There’s already plenty of fibre in here, but if feeling indulgent you may also serve with Blueberry “Jam”.
