I know, you are right to smile: last week was frozen fruit and granola, today is warm the turn of pumpkin and banana muffins. But guys, we woke up the other day to a cold 4 degrees and who doesn’t want to be cuddled with yummy muffins these days?!
I have prepared the perfect treat for the new season today, healthy and tasty muffins which contain all the good nutrients for an energetic start of our day: veggies, fruit, proteins and carbs.
Mind: unless you want to get up early to put you straight to work, I would recommend you to cook this breakfast the evening before and maybe just heat it up a bit in the oven, or over the roll warmer of a toaster (as I normally do).
120 g pureed pumpink (steam and then reduce to puree)
1 smashed riped banana
100 g whole wheat flour
pinch of sea salt
130 g buckwheat flour or another type you like*
250 g of yogurt (vegetable or not, depending on you)
3 tablespoons maple syrup or honey
5 tablespoons extra virgin olive or sunflower oil
100 g roughly chopped pumpkin seeds + extra to top muffins with
2 teaspoons of baking powder
A pinch of cinnamon
1/2 cup dates, pitted and chopped
I always prefer to choose healthy flours and avoid the refined one*.
I like to experiment with different type and I invite you to do it too: we have so many varieties of cereals that it is a shame not to take all the available nutrients that Nature offers us!
So if you are gluten-intolerant, this recipe is good for you too.
When experimenting, just remember to adjust the batter with more fewer liquids, if in need.
My experience tells me that almond flour, for example, makes the dough more full-bodied and the rice flour makes it softer instead.
I’m not an expert though! So trust your eyes.
Mix together the dry ingredients in a bowl and the wet ingredients in another.
Combine them together, adding the chopped dates at the end. Before throwing them in the mix, sparkle a little of flour of them so they won’t stick to each other and will distribute better in the batter: this basically keeps them from sinking to the bottom of the muffins.
Fill the muffin cups and put the tin in a static oven at 180 degrees for 20-25 minutes.
The recipe makes about 12-14 muffins.
I have prepared an easy side cream as a dip, made of Greek yoghurt, dark chocolate powder, cinnamon and few drops of maple syrup.
Coffee is in order this morning. Started to take my iron later in the morning because I do need my cuppa!
How this recipe sounds to you?
Hope you will like it as much as we did.