Banana & buckwheat muffins

I'm always on the hunt for wholesome and satisfying morning tea 'treats'. The ones that comfort you and give you that yummy feeling, but that are nourishing and not full of bad ingredients.

These muffins are my go-to. I can make them up quickly as I always have these ingredients in my pantry, and I don't mind serving them to the kids.

We love the buckwheat in them as they provide a fun crunchy texture, but if you don't have any thats fine. It's not essential. And likewise with the coconut yogurt but let me tell you, a fresh muffin with a dollop of coconut yoghurt on top served with a cup of tea is the perfect morning break!

INGREDIENTS:

⅓ cup melted coconut oil

⅓ cup brown rice malt syrup

2 eggs

3 mashed ripe bananas

¼ cup almond milk

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

1 teaspoon cinnamon

1¾ cups wholemeal wheat flour

⅓ cup rolled oats

¼ cup buckwheat

Coconut yogurt for 'icing' (optional)

METHOD:

Preheat oven to 165 degrees Celsius.

In a large bowl, beat the coconut oil and rice malt syrup together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.

Add the flour and oats to the bowl and mix until just combined.

Fold in buckwheat.

Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Bake muffins for 25 minutes, or until a skewer inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool.

Once cool "ice" with your fave coconut yoghurt. This adds an amazing creamy, zingy taste to the muffins!

Enjoy,

Melissa x