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Banana Buckwheat Breakfast Muffins

Serving:
6 serves

Ingredients:

• 2 ripe bananas
• 2 eggs
• 130g (1 cup) buckwheat flour
• 25 g (1/4 cup) of ground almonds
• 1 tsp of baking powder
• 85g (1/4 cup) + 2 tbsp honey
• 2 tbsp of coconut oil
• 70 g (1/3 cup) almonds - or nut of choice

Preparation:

1)Pre heat oven to 180c (fan 160) and prepare muffin pan or cases 2)Combine all the dry ingredient in a bowl. 3)Mash the 2 bananas and mix them with the eggs, honey and the melted coconut oil. Stir well then combine with the dried ingredients 4)Fill muffin cases 3/4 full then sparkle with chopped almonds or any nuts 5)Bake for 15 minutes until risen and golden and when a toothpick or small knife comes out clean

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