Almond Nectarine Mini Muffins — Savannah Bleue | Holistic Nutritionist and Hormone Specialist

INGREDIENTS

Almond Nectarine Mini Muffins (GF, DF)

Makes 12 mini muffins (you can double the recipe for the standard 24 mini muffin pan, or triple the recipe for a 12 regular muffins)

1 medium ripe banana

1 egg

1 tbs pure maple syrup

1 tbs water

1/2 tsp vanilla

1/2 c almond meal

1/3 c buckwheat*

1/2 tsp baking powder

large pinch of quality salt (fav >> pink himalayan)

1/2 tsp ceylon cinnamon (optional)

1/2 c nectarines (or peaches) chopped into small pieces

* If you have buckwheat groats but not flour, just put it in a blender on high for 20 seconds to make fresh buckwheat flour!

METHOD

Preheat the oven to 350 degrees and oil a mini muffin pan or use paper liners. I prefer coconut oil.

In a medium sized bowl, mash the banana (a fork will do). Add the egg, maple syrup, water and vanilla. Whisk until well combined.

Add the almond meal, buckwheat, baking powder, cinnamon and large pinch of salt. Mix to combine. Add the fruit and stir once more.

Spoon the batter into the mini muffin pan and bake for approximately 18 minutes. Use a toothpick or knife to test doneness (it should come out clean when poked).

If you triple the recipe for regular sized muffins, increase the baking time.

Allow to cool (mostly) before eating!