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This recipe is inspired by a recipe from lunchwithleah.com, it is a recipe I have baked and adapted over and over again as my husband loves it! I have literally tried every combination when it comes to fruit and spices, so have some fun with whatever you have on hand in your kitchen! My husband will have these for breakfast, lunch and snacks - I only make them the normal size, but I suspect if you make them in the big muffin trays, they would make an ideal quick and easy breakfast!

This recipe is gluten-free and dairy-free; it is also safe for those who follow a vegetarian diet.

Yields20 Servings
Category, , , , DifficultyBeginnerPrep Time15 minsCook Time25 minsTotal Time40 mins

 3 tbsp DF Spread (melted)
 2 Eggs
 1 Large ripe banana (mashed) or 1-2 small bananas
 1.50 cups Fruit (stewed, fresh and frozen all work well)
 0.50 cup Sugar or honey
 1 tsp Baking Soda
 0.50 tsp Salt
 1.50 cups Almond Meal
 1.50 cups Buckwheat Flour
 0.50 cup Ground Linseed (flaxseed)
 1 cup Raisins
 1 tsp Cinnamon
 1 tsp Ground Ginger
 0.50 tsp Nutmeg
 0.50 tsp Mixed Spice (optional)
 0.50 tsp Ground Cloves (optional)

1

Preheat your oven to 180oC Fanbake

2

Mix together the melted DF spread, eggs, fruit, and sugar (or honey if that is what you are using) in a cake mixer.

3

Add baking soda, all the spices and salt. Then add the flours - mixing as you go.

Add the raisins last, and just mix through lightly.

4

Place in muffin trays, and bake at 180oC fanbake - checking at the 25 minute mark, if not yet cooked through properly, then leave them in the oven for another 5 minutes.

Once cooked - remove from the muffin tins and leave to cool on a cooling rack.

These are great fresh, but can also be frozen and then warmed up in the microwave!

Ingredients

 3 tbsp DF Spread (melted)
 2 Eggs
 1 Large ripe banana (mashed) or 1-2 small bananas
 1.50 cups Fruit (stewed, fresh and frozen all work well)
 0.50 cup Sugar or honey
 1 tsp Baking Soda
 0.50 tsp Salt
 1.50 cups Almond Meal
 1.50 cups Buckwheat Flour
 0.50 cup Ground Linseed (flaxseed)
 1 cup Raisins
 1 tsp Cinnamon
 1 tsp Ground Ginger
 0.50 tsp Nutmeg
 0.50 tsp Mixed Spice (optional)
 0.50 tsp Ground Cloves (optional)

Directions

1

Preheat your oven to 180oC Fanbake

2

Mix together the melted DF spread, eggs, fruit, and sugar (or honey if that is what you are using) in a cake mixer.

3

Add baking soda, all the spices and salt. Then add the flours - mixing as you go.

Add the raisins last, and just mix through lightly.

4

Place in muffin trays, and bake at 180oC fanbake - checking at the 25 minute mark, if not yet cooked through properly, then leave them in the oven for another 5 minutes.

Once cooked - remove from the muffin tins and leave to cool on a cooling rack.

These are great fresh, but can also be frozen and then warmed up in the microwave!

Pack-A-Punch Protein Muffins [GF, DF, VEG]