Buckwheat olive oil banana muffins

whoohoo it’s muffin time ! Try this healthy  and delicious version 🌿

This recipe is great for breakfast or snack as it’s filling and also fat free and refined-sugar free using bananas. Muffins are easy to take on the go or to bring to family or friends. You can even make a big batch and freeze them but I found it so quick to make and I find them better when fresh. This will be great with blueberries as well! Try them with a good matcha latte and tell me what you think about them!

 10 muffins – 180°C – 20 min

🌿   ingredients

.  100 g buckwheat flour
.  2 mashed banana
.  2 eggs
.  2 tsp baking powder
.  1 tsp almond extract
.  1 tbsp olive oil
.  1 tbsp cinnamon
topping : sliced banana, grounded almond, seeds and nuts

🌿   direction :

.   mash or blend the banana until very smooth
.  crack in the eggs, oil and almond extract
.  in a separate bowl mix flour, baking powder and cinnamon
.  combine all ingredients and pour in muffin tin
.  bake for approx. 20 min or until golden brown

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