Banana & Buckwheat Muffins

We are nearing the end of the holidays, so back to school preparation has begun! I love whipping up batches of baking to make our lunch life easier through the term...today's efforts included these simple banana muffins, which are incredibly quick to whip up and freeze well.

Makes 12 muffins

Ingredients:

2 large ripe bananas

3 large / 4 small eggs

1/4 cup coconut oil, melted

1/2 tsp baking powder

1 Tbs apple cider vinegar

1 tsp cinnamon

1 tsp vanilla

1/4 cup coconut sugar

1 cup organic buckwheat flour

Directions:

Preheat oven to 180 degrees on fan bake

1. Whizz bananas, eggs, coconut oil, baking powder, apple cider vinegar, cinnamon, coconut sugar and vanilla with a stick blender or food processor until smooth.

2. Add flour and gently whisk until just smooth.

3. Pour into muffin tins greased with coconut oil and cook for 15 minutes or until springy to touch and lightly golden.