These Berry Nut Muffins are gluten free and just sweet enough to satisfy any sweet craving you may have. They are perfect for a nourishing snack on the go or a middle of the night snack for a breastfeeding mumma!
Fortunately, I made a big batch of these the afternoon before my daughter was born. Those first few nights I would wake up to feed her and be incredibly hungry myself so these muffins were perfect. I tested them out on my midwives too when they came to visit us in the first week and the recipe was given the tick of approval.
Makes 18 muffins.
- ¾ cup almond meal
- ¾ cup buckwheat flour
- ½ cup of Chia seeds
- 1/3 cup of coconut sugar
- 1 tablespoon of baking powder
- 1 tablespoon of cinnamon
- 1 tablespoon of vanilla
- 1 teaspooon of ground ginger
- Pinch of sea salt
- 1 ripe banana, mashed or ½ cup stewed fruit such as apple
- 450ml (1 ¾ cups) of non dairy milk- either nut milk or coconut milk
- 60ml (1/4 cup) coconut oil (as liquid)
- 1 cup of berries, frozen or fresh
- 1 cup of nuts roughly chopped – I use walnuts & pecans, although brazil nuts work nicely in the mix.
- Pre-heat oven to 180 degrees and grease or line a muffin tin
- Combine the dry ingredients in a bowl.
- Combine the banana, milk and coconut oil in a separate large bowl.
- Add the dry mixture to the wet mixture and combine.
- Fold through the berries and walnuts
- Fill prepared tray with mixture and bake for 20 – 25 minutes