Blackberry and buckwheat autumn spiced muffins

Looking for a treat that packs a nutritional punch? These blackberry and buckwheat muffins hit the spot. Buckwheat is a fantastic gluten-free grain that’s rich in fibre and protein, rich in manganese, copper, and magnesium, and a complex carbohydrate source that doesn't spike blood sugars. Plus, the juicy blackberries add natural sweetness, a burst of antioxidants, and a splash of colour. Add a little yogurt and some extra berries and these also make a great breakfast option.

(Makes 12)

Ingredients

120g buckwheat flour

1tsp baking powder

2 eggs

120g brown sugar

2 tbsp steel-cut oats

50ml almond milk

75g blackberries

1 tsp cinnamon

1/2 tsp ground cardamom

Method

Add all the ingredients to a bowl and combine. Line a muffin tin with 12 muffin cases. Spoon in a tablespoon of the mixture. Place in a preheated 180°C oven and bake for 20 minutes or until an inserted skewer comes out clean.