Happy Easter weekend!
Today was the first day in ages that I haven’t had any plans! I got up and went to the gym, came home and did nothing but experiment in the kitchen! I fancied some muffins and ended up creating these delicious blueberry and banana muffins.
1 cup blueberries
1 cup buckwheat flour
1 cup coconut milk
5 tbsp honey
For the topping:
1 handful of chopped nuts (I used hazelnuts)
I literally threw all of the ingredients into a food processor and poured into a silicone muffin tray, and placed the chopped banana and nuts onto the top and then baked in the oven at around 150degrees for 30/35 minutes!
These came out so delicious, great for breakfast, snack or dessert! Buckwheat is a fab substitute for anyone who is sensitive to wheat or grains, normally I would use GF oats or almond flour but I loved how these came out with buckwheat. Please tag me in any pictures if you get around to baking these, I would love to see.