These breakfast muffins are so easy to make and are the perfect grab & go breakfast for those days when you're in a hurry. They're not too sweet but have a lovely, comforting flavour and the addition of walnuts adds texture. I like these best served warm and for added indulgence, smeared with nut butter.
Three great health benefits: beneficial for brain health, promotes healthy skin, boosts immunity
Ingredients:
325g buckwheat flour
50g coconut sugar
2 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp mixed spice
1/4 tsp ground nutmeg
Pinch salt
300g pumpkin puree
95ml almond milk (I always use unsweetened)
4 tbsp maple syrup
1 tsp vanilla extract
75g walnuts, chopped
Method:
1) Preheat oven to 190 degrees C. Line a 12 hole muffin tin with paper cases.
2) In a mixing bowl, place the buckwheat flour, coconut sugar, baking powder, bicarbonate of soda,
spices and salt. Mix together to thoroughly combine.
3) In a separate bowl, place the pumpkin puree, almond milk, maple syrup and vanilla extract, and whisk together with a fork to combine.
4) Add the pumpkin mix to the dry ingredients and stir well to thoroughly combine. Fold in the walnuts ensuring they are evenly distributed. The batter will be quite a stiff texture.
5) Divide the mixture equally between the muffin cases (I used an ice-cream scoop) and bake for 20 minutes.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
