Muffins topped with honey and raw cacao beansThe best thing about this recipe is that you need just about 1 tablespoon of fat to make it! So I usually do it when I crave something sweet but at the same time I want it to be light and easy for my digestion and not too sweet like other desserts. It is basically like some kind of sweet bread, so you can put a little bit of jelly or honey on the top or eat it plain like this. It takes about 20 minutes from the beginning to putting it into the oven, so it is very quick.


-1 cup soft buckwheat flour(not the whole-grain one, but you can try it even with that)

-1/2 cup millet or chickpea flour

-3/4 cup unrefined brown sugar

-1/4 cup potato starch

-1 cup of water + 1/2 cup gluten-free oats(I used brown rice “oats”)

-1 Tbsp baking powder, 1 tsp baking soda

-1/2 tsp sea salt, 1 tsp cinnamon, 1 tsp gingerbread spice, 1/3 tsp nutmeg, 2 tsp cacao powder

-1 med. mashed banana

-1 Tbsp organic cold-pressed sunflower oil/coconut oil + oil for greasing your muffin cups

-1 cup soy/rice/almond milk

-raisins, seeds, nuts (optional)


Bring 1 cup of water to boil and add rice oats. Cook for about 10 minutes and let it cool down.Preheat your oven at 200°C. In the meantime, mix buckwheat flour, millet/chickpea flour and brown sugar. Add potato starch, salt, spices, baking soda and powder. Mash one banana and add a little bit of your milk. Combine dry ingredients with cooked oats, add mashed banana, oil and rest of the milk. Stir well and add raisins, seeds or nuts if you wish to. Grease 12 muffin cups with coconut oil and pour batter into them. Put muffin pan into the oven and bake for 13-15 minutes. Cool completely and serve.


Enjoy with love ❤