Ingredients
Dry ingredients:
- 2 cups buckwheat flour (150 g)
- 1/2 cup quinoa flour (65 g)
- 2 tablespoons baking powder
- 1 tablespoon chia seeds
- 1 teaspoon pure vanilla powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup chopped walnuts, plus more to garnish (50 g)
- 1/4 cup cacao nibs
Wet ingredients:
- 5 very ripe bananas, mashed
- 1/4 cup melted coconut oil (60 ml)
- 2 teaspoons freshly squeezed lemon
- 1/4 cup pure maple syrup (60 ml)
- 1/2 cup unsweetened almond milk (125 ml)
Instructions
- Preheat the oven to 350°F / 180°C. Grease a 12-hole muffin tin with oil (I use coconut oil since I always have a little leftover when I melt the oil for the recipe).
- Whisk together the flours, baking powder, chia seeds, vanilla, cinnamon, and ground ginger in large bowl.
- In a medium bowl, mix together the mashed banana with the other wet ingredients.
- Add the wet ingredients to the dry ingredients and stir to combine. Fold in the walnuts and cocoa nibs.
- Divide the mix evenly into the greased muffin tin. Top with extra walnuts.
- Bake for 25 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the muffin tin for 10 minutes before removing.
Notes
Muffins can be stored in an airtight container for several days, otherwise freeze for longer storage.