Blueberry & Banana Buckwheat Muffins
WHAT YOU NEED:
1 2/3 (215g) cups buckwheat flour
½ (60g) cup ground almonds
1 1/2 tsp. baking powder
2 ripe bananas
2 tbsp. honey
2 tbsp. coconut oil
1 cup (100g) blueberries
WHAT YOU NEED TO DO:
Preheat the oven to 180C (360F) and prepare a muffin tin with 8 muffin liners.
Mix the buckwheat flour, ground almonds and baking powder together in a bowl.
Mash the bananas well and combine with eggs and honey. Then melt the coconut oil and add to the egg mixture in a thin stream while continually whisking.
Add the wet mixture to the dry mixture and combine well. Fold in the blueberries, and then divide the mixture between 8 muffin cases.
Bake for 15-25 min until golden and an inserted toothpick comes out clean. Leave to cool.