SAVOURY BUCKWHEAT MUFFINS



These little beauty’s can be had for breakfast, lunch and dinner or you could even have them as a go to snack on the run!

Buckwheat is a gluten-free alternative, it is a soluble fibre source, low GI and high in amino acids

Its also packed with the essential minerals manganese, magnesium, zinc and copper.

I love that it contains the amino acid tryptophan to help us create more of the happy hormone -serotonin, maybe we could call these the happy muffins! hehe

I topped them with a seed mix that I have always got made up in my fridge which contains sesame, poppy seeds, pepitas, gold and brown flax and sunflower seeds. But you could just use 1 seed of choice.

Ingredients

1 cup of almond meal

2 cups of buckwheat flour

120gms pumpkin

handful of chia seeds

2 eggs

2 tabs olive oil

cinnamon, nutmeg and some fresh herbs of choice (i used basil as its in abundance in my garden at moment)

pink salt

1 tabs Xylitol or Stevia

How to

  1. Preheat oven to 180

  2. grate pumpkin or use a food processor

  3. Combine the pumpkin, almond meal, buckwheat flour, herbs and spices, chia seeds into a bowl

  4. Beat eggs with olive oil and sweetener of choice and add to pumpkin mixture. Add water if needed for better consistency

  5. Line a muffin tray with coconut oil or papers and spoon in mixture.

  6. Bake for about 10mins, adding topping towards end

  7. Serve warm with a cup of tea or with a salad or a side of veggies

These can be frozen to keep and enjoy x


#breakfast #sweetsamptreats #muffins #healthy

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© 2019 Copyright | Food.Fitness.Wellness | rebecca neale
 
{My personal opinions and journey should not be mistaken for professional medical or healthcare advice}