Ingredients for coconut muffins

  • Fruit of your choice (baked banana, apple, poached pear, fresh blueberries…)
  • 250 g buckwheat meal
  • 2 eggs
  • 150 ml almond milk
  • 75 g Amanprana Gula Java coconut blossom sugar
  • 100 g melted butter 6
  • 2.5 tsp baking powder
  • 2 tsp shredded coconut
  • Greek yoghurt
  • agave
Extra: Muffin tin

Preparation of coconut muffins

  1. Place some fruit on the bottom of the muffin cups.
  2. Mix the other ingredients and divide them among the muffin cups.
  3. Bake for 20 to 25 minutes in the oven at 180°C.

Tip from Martine:

Delicious when straight out of the oven, especially with a spoon of Greek yoghurt and some agave drizzled over it. You can easily store them in the fridge. BUCKWHEAT:

  • Seed which you can easily sprout yourself. You can use the sprouts in salads or to garnish your dishes.
  • Gluten-free.
  • A good source of iron and magnesium, as well as protein, fibres and starch.
  • A good source of the cancer-inhibiting compound rutin.
  • Reduces cholesterol and blood pressure as well as strengthening the arteries.
Recipe from the “Easy Healthy Fast” cookbook by Martine Prenen.

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