Berry Banana Muffins

AM Berry Banana Muffins with Buckwheatie Seed Streusel

These amaranth, buckwheat, mixed berry and banana muffins are full of great things! With a spoonful of coconut yoghurt, they make a delicious breakfast (hence the AM!) with protein, fibre and a steady release of energy from these powerful pseudo-grains and seeds, as well as the banana and berries. If not for breakfast, make a batch on Sundays to pack in your lunches throughout the week, bake some for weekend brunch or tea. The oh-so-soft muffin is finished off with a crunchy buckwheat groat and seed topping, lightly spiced with cinnamon and mesquite. They’re full of flavour, texture and nourishing wholesome ingredients, what could go wrong?! This recipe is gluten, dairy and refined sugar-free. For an egg-free vegan variation, try replacing the 2 eggs with 2 flax eggs (2 tbsp. ground flaxseeds mixed with 6 tbsp. water, stirred and left for 15 minutes), and adding 10g arrowroot to the dry ingredients. I have not tried it yet but do have a go and let me know how you get on, whichever recipe you try. The night before, you will need three separate small bowls to soak the following bowl 1soak 75g whole amaranth grainbowl 225 pumpkin seeds25 sunflower seeds10g flaxseeds/ linseedsbowl 370g buckwheat groats15g pumpkin seeds15g sunflower seeds15g flaxseeds/linseeds Soak the seeds and grains in a generous amount of tepid water (enough to cover plus a bit more) and a pinch of Himalayan pink salt or sea salt.…