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Apple + Berry Breakfast Muffins

1 cup Buckwheat Flour

1.5 cup Gluten Free Self Raising Flour

1tsp baking powder

2 medium green apples, grated

ΒΌ cup Rice malt syrup

1 cup almond milk

2 eggs (or 2 chia eggs for vegan cupcakes)

2.5tbsp coconut oil, melted

1 cup frozen berries (raspberries or blueberries)

50g The Wild cacao and berry granola 

Method:

Preheat the oven to 160C. In a large bowl combine the buckwheat flour, gluten free flour and baking power. Then mix through the grated apple, ensuring it is spread evenly through the flour. In a separate bowl, whisk together the liquid ingredients (syrup, milk, eggs, oil). Then pour the egg mixture into the flour and stir with a wooden spoon until just combined. Gently stir through the frozen berries. Spoon the mixture into a muffin tray (makes 12- 15 Muffins). Then top each muffin with a tsp of cacao and berry granola. Place in the oven and cook for 15 mins, or until a skewer comes out clean.