INGREDIENTS:

(makes 10)

• 1 cup buckwheat flour 

• 1/2 cup quinoa flour 

• 1 1/2 tsp baking powder

• 1/4 cup almond meal

• 2 eggs

• 1 ripe banana

• 1/3 cup almond milk

• 1 tsp honey

• 1 tsp cinnamon

• crushed walnuts (for top of muffin) 

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METHOD:

1. Pre heat the oven to 180 degrees fan forced.

2. Sift the buckwheat flour, quinoa flour and baking powder into a large mixing bowl.

3. Add the almond meal and stir thoroughly.

4. In another bowl mash the banana until it is smooth.

5. Add the banana, eggs, milk, honey and cinnamon to the large mixing bowl and stir until all ingredients are well mixed and the batter is smooth. I used my kitchen-aid for the mixing and let it on medium for about 5 minutes.

6. Spray a muffin tray with olive oil.

7. Pour the mixture evenly amongst the muffin holes and top with crushed walnuts.

8. Bake in the oven for approximately 25 minutes or until cooked. Use a skewer to check on the muffins.

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