Description
These muffins are what my husband calls the ultimate in muffins. For the past 3 weeks I have only been baking this poppy seed muffin recipe. We have them with our coffee as second breakfast and as dessert after dinner.
Ingredients
Scale
WET
- 5 dates
- 230ml water or plant-based milk
- 1 medium ripe banana
- 2tbsp peanut butter
- 1 big ripe persimmon or 2 smaller ones
- A dash of sea salt
DRY
- 120g (4.2oz) raw buckwheat flour
- 155g (5.5oz) oat flour
- 2tsp baking powderÂ
- 2tbsp poppy seeds
- About 1 cup of dark chocolate buttons
Instructions
- In a small bowl, cover the chopped dates with 230ml water or plant-based milk and let soak for about 30 minutes.
- In a big bowl, mix together the dry ingredients.
- Place the dates with the soak water, banana, peanut butter, salt, and persimmon into a blender and blend until smooth.
- Add this wet mixture to the bowl of dry ingredients, and mix until all the dry ingredients have disappeared.
- Add chocolate buttons and mix well.
- Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan. This recipe makes 15 big muffins.
- Heat oven to 350 F (175 C). Bake for 30-35 minutes. The muffins will be done when cracks appear. Let cool in the pan for about 15 minutes before removing.
- Cook Time: 30 minutes
- Method: Baking
