Well, I finally got there. I have been trying to post this recipe all week but things have just kept on coming up. I am in the middle of workshops at the moment. I have the second of my Pre & Post Natal Workshop this Wednesday, but I am also preparing for Nourish Yourself, a Women's Wellness Workshop I am running with Heartfelt Kitchen starting September 30th. There is content creation, cooking, and much administration going on behind the scenes here. Life is wonderfully full and I am thoroughly blessed, to say the least.
Moving on to the muffins.., which have been most convenient this week as we drive between appointments and pick up random pieces of furniture. These muffins are very subtle in flavour. You can't taste much of the banana, apple, or cinnamon, and yet they are incredibly satisfying. A great breakfast to have on the run, or a lovely afternoon tea to nibble on while sitting down with a hot cup of tea. This morning I warmed them up in the oven, chopped them in half, and loaded them up with butter to have on the way to our antenatal class (something similar to the image below). De-lish!
If you are gluten-intolerant, just switch out the spelt flour for more buckwheat flour or almond flour - both would be sufficient. I hope you enjoy them as much as we did this morning.
Banana Apple & Buckwheat Muffins
1/2 cup buckwheat flour
1/2 spelt flour (almond / buckwheat)
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 Tbsp raw honey (rice malt syrup)
4 free-range eggs
1 ripe banana, mashed
2 small apples, peeled, grated
- Pre-heat oven to 180 degrees and grease a 6 hole muffin tray with butter or coconut oil.
- Sift dry ingredients together into a bowl.
- In a separate bowl, mix together the banana, apple, honey and eggs.
- Pour the wet ingredients into the dry ingredients. Don't mix too much, but just enough to incorporate the ingredients.
- Pour equally into 6 muffin cups and place in the oven for 30 minutes.
- Remove from oven and allow muffins to cool on a wire rack.
Feed, nourish, value yourself.