If you're one of those people who loves a comforting breakfast but wants to start the day with a healthy meal, we've just the thing for you. Foodie, chef and blogger Aine Carlin's recipe for Buckwheat breakfast muffins is a brilliant and easy fix when you're craving something delicious first thing. Taken from Aine's book The New Vegan, this hearty recipe combines ingredients that are plant based and kind you your body to help you feel full and ready to take on the day. We think these sweet, fruit-stuffed muffins are just perfect with a cup of classic English Breakfast tea. Here's how to make them at home...

Ingredients

Makes 6

  • 100g buckwheat flour
  • 20g gold-milled flaxseed (linseed), plus extra for topping
  • 20g ground almonds
  • 10g chia seeds, plus extra for topping
  • teaspoon (gluten-free) baking powder
  • teaspoon bicarbonate of soda
  • 4 stoned Medjool dates
  • 1 tablespoon maple syrup, plus extra for brushing
  • 1 banana
  • 150ml Plant Milk
  • 1 tablespoon chopped walnuts
  • 1 tablespoon sunflower seeds, plus extra for topping
  • handful of raisins

Method

Preheat the oven to 180C/gas mark 4. Whisk the flour, flaxseed, ground almonds, chia, baking powder and bicarbonate of soda together in a large bowl. This is the main mix for your muffins. Blitz the dates with the maple syrup in a food processor or blender until it forms a thick paste. Mash the banana to a pure and whisk together with the date paste and plant milk until smooth. Make a well in the centre of the flour and add the wet mixture. Fold gently until thoroughly combined before stirring through the walnuts, sunflower seeds and raisins. Divide between six large muffin cases and bake for 20 minutes. Remove from oven and brush the tops of the muffins with maple syrup while still hot. Crush some flaxseed, chia and sunflower seeds in a pestle and mortar and garnish each muffin. Serve warm with a hot cup of tea and enjoy.