These vegan, gluten free and dairy free muffins are a wholesome snack option. They’re filling, nourishing and won’t leave you with a blood sugar crash like other muffins can. They also freeze well so you don’t have to eat them all at once!
2 ripe bananas
1 cup frozen blueberries
1 cup buckwheat flour
1 cup almond meal
2 tbsp chia seeds + 6 tbsp water*
1/2 tsp cinnamon
1 tsp bicarbonate soda + 1 tbsp lemon juice
1/4 cup shredded coconut
1 cup almond milk
1 tbsp coconut nectar (or other sweetener rice malt syrup, honey, maple syrup etc)
1 tsp vanilla
1 tbsp protein powder
2 tsp maca powder (for fertility boosting goodness)
Nuts, seeds or extra coconut to make the tops look pruuudy
Preheat oven to 180°C/350°F. Oil a 12-hole muffin tray or line with baking paper squares.
Mix chia seeds and water together and let stand for 10 mins to allow them to gelatinise. Mix all dry ingredients together well and them add wet ingredients and combine well, without over mixing.
Spoon mixture into the prepared tin and give the tin a little tap on the bench to settle. Top with any decorations.
Pop them in your oven for 30 mins or until cooked in the centre (every oven is different so keep an eye on them after the 30 minute mark). Allow to cool for 5 mins before removing from the tray.
In the 28-day preconception program you'll have yummy snacks like these to keep you satisfied and moving towards your goal of making babies. Want to join us? Find out more.
* This is our egg substitute. If you don’t have chia seeds, you can use two eggs instead. You may need to adjust the mix if it’s too dry/wet.