I am so excited to be sharing this recipe with you. I always get a bit of a sugar craving in the afternoon and, like my nonna, love something a bit sweet with my coffee. I wanted to create a muffin that can be prepared early on the week that will keep for a few days (if they last). This recipe is also perfect for those that just don’t have time to make breakfast in the morning and just want something quick to grab on the go! I have designed this recipe in a way that is easy to be multiplied and divided depending on how many you want to make. I really hope you try this one out, enjoy!
Recipe (makes 18)
1 1/2 cup almond meal
1 cup buckwheat flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp mixed spice
4 ripe bananas
1 tbsp vanilla extract
1/2 cup coconut oil
1/2 cup honey
Peanut butter to fill
1.Preheat your oven to 180 degrees Celsius.
2.In a large bowl mix together the almond meal, buckwheat flour, baking powder, baking soda and mixed spice.
3.In a smaller bowl mash the bananas until it forms a thick paste. Mix in the vanilla, eggs, coconut oil and honey.
4.Pour the banana mixture into the dry ingredients and mix until well combined.
5.Line a muffin tray with patty pans.
6.Place one heaped tablespoon of mixture into each of the patty pans followed by a teaspoon of peanut butter in the centre. Place an additional two tablespoons of mixture on top of the peanut butter.
7.Tap the tray a couple of times on the bench to level out the mixture.
8.Place in the oven and bake for 15-20 minutes or until completely cooked through.
Tip – You can add a little slice of banana and a sprinkle of panela sugar on the top of each muffin for a little extra touch.