These gorgeous muffins are satisfying little morsels while being pretty good for you too. I love an easy recipe, and what could be easier than sticking most of the ingredients in the blender to do all the work?! The oats, chia seeds and other natural ingredients give you a good blend of vitamins, minerals, fibre, protein and antioxidants, which means you can eat them at any time of the day, even for breakfast, which is pretty awesome!
3 tablespoons almond butter
1 ripe banana
1 whisked egg
¼ cup maple syrup
1 teaspoon vanilla extract
2 tablespoon chia seeds
1 cup buckwheat flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1 and ½ cup rolled oats
¼ cup dried raisins/blueberries or you can use fresh blueberries
Preheat oven to 180C. Line the muffin tin with muffin/cupcake cases.
In a blender add the almond butter, whisked egg, banana, maple syrup, and vanilla extract. Blend for 30 seconds or so.
In medium size mixing bowl add the oats, buckwheat flour, baking soda, chia seeds, cinnamon, and salt. Stir to combine.
Slowly add the wet mixture from the blender into the dry ingredients and stir until fully mixed. Fold in the raisins or blueberries.
Spoon the mixture into the muffin cases to the top.
Place muffin tin into the oven and bake for 15 minutes or until golden. Remove from the oven and allow to cool in the muffin tin for approximately 10 minutes, then remove and continue cooling on a wire rack.
Store at room temperature in an air-tight container for 3-4 days.