Recipe
Superboost buckwheat pumpkin muffins
Avoid that traditional winter dip with these hearty vegan pumpkin muffins. They are delicious with a cup of tea, coffee or hot chocolate. The added portion of Biotona Bio Superboost will give your energy levels a shot in the arm whenever you need it, both for physical and mental effort.
| Ingredients | |
|---|---|
| Pumpkin puree | ½ cup |
| Raw cane sugar | ¼ cup |
| Coconut oil, liquid | 2 tablespoons |
| Oat milk | 1 cup |
| Buckwheat flour | 1 cup |
| Almond flour | ¼ cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Sea salt | Pinch |
| Cinnamon | 1 teaspoon |
| Biotona Superboost | 1 teaspoon |
| Sugar free chocolate chips for topping | 3 tablespoons |
| Necessities |
|---|
| Mixing bowl, muffin tin |
- In a mixing bowl, mix together pumpkin puree, raw cane sugar, coconut oil and oat milk.
- Add all remaining ingredients (buckwheat and almond flour, baking powder and soda, salt, cinnamon and Biotona Superboost). Mix with a spoon only until combined, don’t overmix.
- Transfer the batter to the muffin tin lined with paper cups. Use 2-3 tablespoons of batter per muffin, depending on the size of the tin.
- Optionally, top each muffin with chocolate chips.
- Bake in 180C for 25 minutes. Cool on a cooling rack.
