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.
1 cup of almond meal
2 cups of buckwheat flour
handful of chia seeds
2 tabs olive oil
cinnamon, nutmeg and some fresh herbs of choice (i used basil as its in abundance in my garden at moment)
1 tabs Xylitol or Stevia
Preheat oven to 180
grate pumpkin or use a food processor
Combine the pumpkin, almond meal, buckwheat flour, herbs and spices, chia seeds into a bowl
Beat eggs with olive oil and sweetener of choice and add to pumpkin mixture. Add water if needed for better consistency
Line a muffin tray with coconut oil or papers and spoon in mixture.
Bake for about 10mins, adding topping towards end
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