It’s been a while since I last posted a muffins recipe – in November to be precise. It doesn’t mean that I haven’t been baking – in fact I have, but just the same recipes over and over again. Turmeric-Chocolate Muffins have been my favorite for a long time.
Soak time: 4 hours – 6 hours
- 200g (7oz) raw buckwheat, soaked
- 6 Turkish figs (about 85g, 3oz), chopped
- 100g (3.5oz) water
- 185g (6.5oz) naturally sweet plant-based milk (oat or rice)
- 1 ripe banana
- 1 heaped tbsp. applesauce
- 1 tbsp. peanut butter
- 3 tsps. (about 9g, 0.3oz) spirulina powder
- 2 tsps. baking powder
- 50g (1.8oz) dark chocolate, chopped
- Soak buckwheat overnight (or for at least 4 hours). Wash and drain.
- Soak chopped figs in 100ml of water for 30 minutes. Use hot water to quicken the process.
- Heat oven to 175 C (350 F).
- Put all ingredients except baking powder and chocolate in blender and blend until smooth batter is formed.
- Now, blend in baking powder. Finally mix in (DON’T BLEND) the chopped chocolate.
- Divide the batter between 12 muffin forms, top with additional chocolate buttons (if you like) and bake for 30 minutes until the muffins are golden.
The spirulina-buckwheat muffins make a delightful breakfast or mid-morning/afternoon snack with tea or coffee.
- Method: Baking