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PREP 10 MIN · COOK 20 MIN
DF · GF · NF · V
INGREDIENTS
SERVINGS 12

  • 12 cups (180g) buckwheat flour
  • 12 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 tbs instant coffee
  • 14 cup (65ml) water hot
  • 12 cup (125ml) milk, reduced fat (or dairy-free alternative)
  • 13 cup (80ml) maple syrup (honey or rice malt syrup)
  • 14 cup (65g) coconut oil melted
  • 1 tsp vanilla extract
  • 2 medium bananas mashed
  • 2 large eggs lightly beaten
  • 80g 70% dark chocolate (or dairy-free alternative) chopped
METHOD
This method is based on 12 servings
  1. Preheat oven to 320°F and line a 12-hole muffin tin with muffin cases.

     

  2. Place flour, baking powder and cinnamon in a bowl and whisk to combine. Set aside.

     

  3. Place coffee and hot water in a large bowl and whisk until coffee is dissolved. 

     

  4. Add milk, maple syrup, coconut oil, vanilla, bananas and eggs and whisk to combine. 

     

  5. Add flour mixture and chocolate and mix until just combined.

     

  6. Divide mixture between muffin cases and bake for 18-20 minutes or until an inserted skewer comes out clean.

    Store muffins in an airtight container at room temperature for up to 3 days or frozen individually for up to 3 months. 

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 789
Energy (cals) 188
Protein 4.3g
Fat 9.6g
Sat. Fat 7g
Carbs 20.4g
Sugar 8.9g
Fiber 2.2g
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