Prep 00:05 Cook 00:25 Makes Serves: 9 makes Source 28bysamwood.com
Preheat oven to 180ºC.
Place all ingredients except the almond meal and buckwheat flour into a blender. Blend until all combined.
Pour wet mixture into a large bowl and add almond meal and buckwheat flour. Mix until well combined.
Pour into lined muffin tins and baked for 25 minutes.
Muffins will keep in the fridge for five days, or in the freezer for up to two months.
Energy 1113kj Calories 266cal Protein 15g Fibre 10g Fat 18g Saturated Fat 6g Carbs 32g Sugar