These healthy muffins are incredibly soft, light and fluffy. They are perfect for a quick gluten-free breakfast, snack or work morning tea.
Makes 12
Ingredients:
1 cup buckwheat flour
1 1/4 cups almond flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup raw caster sugar
2 teaspoons cinnamon
2 tablespoons chia seeds
1 cup yoghurt
3 eggs
115g butter melted
2 teaspoons vanilla extract
2 bananas mashed (1 cup)
1 apple grated
100g dark chocolate roughly chopped
Instructions
Pre heat oven to 180ºC. Line a muffin tray with paper cases.
Combine flours, baking powder, salt, sugar, cinnamon and chia seeds in a bowl with a whisk.
In a separate bowl whisk yoghurt, eggs, melted butter and vanilla extract until combined. Stir in mashed banana and grated apple.
Add wet mixture to dry ingredients and fold until combined, then stir in chocolate.
Divide mixture evenly between muffin cases. Bake for 25 minutes or until the tops are golden brown.
Remove from oven and leave to cool for a few minutes before removing to a wire rack to cool completely.
Notes: Dark chocolate can be replaced with 1/2 cup cacao nibs. The muffins will be less sweet as cacao nibs have a strong, bitter chocolate taste as they have no added sugar. Cacao nibs also add a crunchy texture.
Recipe by Nicole Percy
