Breakfast Banana Buckwheat muffins w plums & flowers
Almost too pretty to eat, these nutrient dense muffins are the perfect snack or breakfast with some kefir and extra stewed plums. Full of healthy fats, fibre and the beautiful sweetness from the best bananas in the biz.
- 3 extra ripe farmer foster Bananas
- 1/4 cup Honey
- 1/3 cup Olive oil
- 3 eggs, whisked
- 1 tsp Cinnamon
- 2 tbs hemp seeds
- 1/2 cup Spelt flour
- 1/4 cup LSA
- 1 tsp baking powder
- 1/2 cup Buckwheat flour
- Pinch of salt
1. Preheat the oven to 180 degrees and oil up a muffin tray, or use some paper liners.
2. Mash the bananas, add in the honey and oil and mix until combined.
3. In another bowl, mix all the dry ingredients; flours, LSA, baking powder, salt, hemp seeds.
4. Pour the wet mix into the dry, stirring until combined. If the mix looking a little dry add in a splash of kefir or oat milk.
5. Gently mix in the eggs.
6. Spoon into the muffin tray and bake for 12-15mins. Check the a skewer. Let cool for 10mins.
7. Top with some stewed plums and edible flowers - enjoy!
Stewed Plums (any fruit works too!)
- 10 sugar plums
- 1 tsp honey
- 1 tbsp water
1. Wash and cut the plums in half, removing the pits.
2. Place in a small saucepan with the honey and the water. Let it cook over low heat with a lid on for at least 20mins, stirring occasionally until everything is nice and soft and thick.
3. Serve on top of the muffins or with some yogurt. Keeps well in the fridge for a few days.
recipe by
Holly APD & Nutritionist @paradise_pantry
