in Recipes

Breakfast muffins

updated

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Ingredients for 1 servings:

  • 200 g buckwheat flour
  • 1 handful of raisins
  • 1 banana(s), ripe
  • 1 tbsp sunflower oil
  • 50 g ground almonds
  • 2 eggs
  • 1 tsp baking powder
  • some almond milk (almond drink)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

gluten-free, lactose-free, sugar-free, for 12 muffins

Mash the banana with a fork. Mix the flour, raisins, oil, ground almonds, eggs, and baking powder with the banana. Add enough almond milk until the batter reaches a thick consistency. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a muffin tin with baking cups and spread the batter on top. Bake the muffins for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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