Looking for on-the-go snacks for those mornings when you wake up late and don’t want to feel guilty about sending the kids off without a good breakfast ? This is what you need! These muffins are a great way to start the morning as they are gluten free, wheat free, grain free, refined sugar free, dairy free and egg free. They are full of yummy plant-based goodness and slow-releasing energy, and they’re also great for baby-led weaning. Oh, and they’re super easy to make!
Ingredients: (makes around 7 muffins or 12 cupcakes – if you need more, just double the mixture)
3 small ripe bananas (2 if large)
¼ cup maple syrup
3 tbsp coco palm sugar
2 generous tbsp. peanut butter
1 tsp vanilla extract
¼ cup almond milk
1 tbsp coconut oil
1 cup buckwheat flour
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
Big handful of blueberries
Preheat the oven to 180 degrees and line a muffin tin with about 7/8 muffin cases.
Mix all the wet ingredients in a bowl.
In a separate bowl, mix the flour, baking powder, bicarb and salt.
Add the dry ingredients to the wet and mix well.
Once mixed, add the blueberries and mix, distributing them evenly.
Spoon mixture into the prepared muffin cases, about 2/3 of the way up.
Bake in the oven for around 18 minutes or until the tops are golden and a fork comes out clean.
Love & health,