Buckwheat Muffins

Recipe By:

GET ZOMT

zomt.com.au [1]

Prep Time:

15 minutes

Cook Time:

18-20 minutes

Serves:

dinner party (8-10)

These buckwheat muffins are not too sweet but loaded with lot of things, hence the name. These taste even better the next day. Feel free to try different combinations of fruit, nuts, chocolate etc 5g protein | 17g carbs | 18g fat | 245 calories per serve

Buckwheat Muffins

Ingredients

100g organic butter, melted
125ml almond milk
100g panela sugar
1 tsp vanilla extract
2 large eggs
1 cup buckwheat flour
45g cup gluten free rolled oats
1 1/2 tsp baking powder
1/4 tsp bicarb soda
1/4 tsp salt
100g frozen raspberries
3/4 cup desiccated coconut
50g raw almonds, chopped
100g 85% dark chocolate, chopped

Method

Preheat a fan forced oven until 170°C. Grease and line a muffin tray.
Whisk melted butter, eggs, sugar, vanilla extract & almond milk together.
Sift flour, salt, baking soda & bicarb soda over the bowl.
Add in oats and fold until just combined.
Fold through raspberries, coconut, chocolate and nuts.
Spoon into 12 cupcake liners (sprinkle extra coconut on top if you like) and bake for 18-20 minutes or until lightly golden.

Tips & Hints

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