Ingredients
Directions
Preheat oven to 350 degrees F and prepare muffin tin with paper liners or use silicone muffin cups.
Add dry batter ingredients to a large bowl and mix to combine.
Add wet batter ingredients to a medium bowl and whisk until combined.
Add dry ingredients to the wet ingredients and stir to combine. Don’t overmix.
Fold in the prunes.
Fill muffin tins ¾ of the way full.
Bake for 20 minutes or until golden brown on top.
Chef's Notes
Substitutions
Use another nut of choice in place of walnuts.
Use organic oat flour in place of the buckwheat flour or for half the buckwheat flour.
Substitute applesauce or avocado in place of the banana.
Nut-Free
In place of walnuts, use sunflower seeds or pumpkin seeds.
Simply omit the walnuts.
Use oat flour in place of the almond flour.
Whole Food Sweetener
Use date paste in place of the maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to three months.
Ingredients
Directions
Preheat oven to 350 degrees F and prepare muffin tin with paper liners or use silicone muffin cups.
Add dry batter ingredients to a large bowl and mix to combine.
Add wet batter ingredients to a medium bowl and whisk until combined.
Add dry ingredients to the wet ingredients and stir to combine. Don’t overmix.
Fold in the prunes.
Fill muffin tins ¾ of the way full.
Bake for 20 minutes or until golden brown on top.
