Servings
12
Prep time
Cook time
Recipe
Gluten Free, Vegetarian
Ingredients
- 2 cups buckwheat flour
- 1 cup ground seed/nutmeal
- ¼ cup coconut sugar
- ¼ cup Spirit Dust
- 1 tsp bicarb
- ¾ cup milk
- 2 eggs
- 2 ripe bananas, mashed
- ½ cup hazelnuts
- ½ cup frozen berries
- ½ cup coconut oil or butter, melted
Method
- Preheat oven to 180°C.
- In a large bowl, combine all the dry ingredients and stir well.
- In a smaller bowl, combine all the wet ingredients and stir well.
- Add wet mixture to the dry ingredients and combine. It’s OK if the mixture is a little lumpy.
- Spoon mixture into a muffin tray or baking cups.
- Cook for 20-25 mins or until a skewer comes out clean.
- Cool in tray for 5 mins then transfer to a wire rack.
- Store in an airtight container at room temperature for up to 3 days.
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