this muffin is a powerful beast. small in size, but full of the good-stuff, it packs an enormous punch.
I’d recommend this as a running late to work breakfast-on-the-go: each muffin is full of veggies, fruits, nuts and no refined sugars.
in fact, there’s a beautiful natural sweetness to the ingredients, so I’ve reduced the amount of sweetener I use in the recipe and still enjoy the taste.
I made mine with half wholemeal flour but they’d be easy to make gluten-free with a substituted mix of rice, coconut, oat and/or quinoa flour.
- 1 cup of buckwheat flour
- 1 cup of wholemeal plain flour (or other GF plain flour mix)
- 1/3 cup of rolled oats or quinoa flakes
- 2 tsp baking soda
- 1 tbs ground cinnamon
- generous pinch of ground nutmeg
- generous pinch of salt
- 1 medium zucchini, grated (roughly one packed cup)
- 1 medium carrot, grated (roughly one packed up)
- 1 large green apple, peeled and grated
- 200g pineapple, crushed
- 1/2 cup sultanas or raisins
- 1/2 cup shredded coconut, unsweetened
- 1/2 cup chopped walnuts
- 1/2 cup – 3/4 cup sweetener, depending on your palate (I used equal portions maple syrup and honey; agave nectar could be used instead or 1 teaspoon of stevia (only add stevia at 1/8 teaspoon at a time to taste))
- 3 large eggs, whisked
- 1 teaspoon vanilla extract (I scraped one vanilla bean)
- 1 cup mild flavoured oil, such as vegetable or canola
- 1 small banana, thinly sliced
- preheat oven to 180C. line or grease a muffin tray (this will make roughly 12-15 muffins).
- in a large bowl, combine the dry ingredients: flours, oats/quinoa, baking soda, cinnamon, nutmeg and salt. whisk to combine evenly. stir in the grated carrot, zucchini and apple, and sultanas, coconut and walnuts.
- in a separate bowl, whisk together mollases, eggs, vanilla and oil until well combined. gently fold into the flour mix until just combined (over mixing will turn these muffins into little rocks).
- spoon the mixture into prepared tin and pop a slice of banana on top. bake in the middle of the oven for 20-30 minutes, or until an inserted skewer comes out clean.
- allow to cool for 5 minutes in the tin and then transfer to a wire rack to cool completely. store in an airtight container or pop in freezer bags to keep in the freezer.