202kcal
12g
1g
4g
5g
4g
34g
134mg
- 300g / 10.58oz Buckwheat flour
- 1 tsp Baking powder
- 70g / 2.47oz Coconut sugar
- 1 tsp Ground cinnamon
- 2 tbsp Flaxseed meal
- 250ml / 8.45fl oz Oat milk
- 60ml / 2.03fl oz Melted coconut oil
- 200g / 7.05oz Grated sweet potatoes
- 250g / 8.82oz Grated apples
1. Preheat the oven to 185°C (365°F).
2. In a bowl, combine 300g / 10.58oz Buckwheat flour, 1 tsp Baking powder, 70g / 2.47oz Coconut sugar and 1 tsp Ground cinnamon.
3. Add in 2 tbsp Flaxseed meal and 250ml / 8.45fl oz Oat milk and stir.
4. Pour in 60ml / 2.03fl oz Melted coconut oil and stir.
5. Add 200g / 7.05oz Grated sweet potatoes and 250g / 8.82oz Grated apples and fold to combine.
6. Spoon the batter into muffin cases until half-full.
7. Bake for 40-45 minutes or until a skewer comes out clean. Remove and transfer to a wire rack.
13% of RDI
57% of RDI
1% of RDI
0% of RDI
0% of RDI
57% of RDI
17% of RDI
Store in an airtight container for up to 3 days. Variations: Swap sweet potato for pumpkin or carrots. Add sultanas or crushed nuts and adjust spices as preferred.
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