Today I am having a day off and my weekend has officially started already. This weekend is all about the finishing touch of the E-book. And besides that focusing on Facebook Marketing, learning, testing and implementing my new news letter program. That means 3 days of full focus. And for the first time I have decided to go ‘offline’.
That means that I did post this blog today, but afterwards I removed all Social Media from my phone. Until Monday Morning I am offline to be able to fully focus and have no distractions. I am super excited to see how that will go and if I will have difficulties. It sounds hard, but it has become such a habit to have a look at your phone when something isn’t working or when you have to wait. So I am very excited to see the end result of this weekend. Like I said I wanted to share this recipe with you. This is an ideal recipe to ‘prep’ this weekend. Than you can take with you to your job on Monday or give it to the kids for their lunch break at school.
Preparation time: 10 minutes
Baking time: 25 minutes
Amount: 9 muffins
Special Products:
- Mixer or blender
- Muffins Molds
- Muffin Tin (optional)
Egg free Gluten free Lactose free Nut free No refined 100% Vegan sugars organic added ingredients
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Ingredients
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How to make it? Preheat the oven on 175 degrees Celsius (347 Fahrenheit). Put the coconut oil in a small pan and melt on low heat fire. Clean the pineapple and the mango and mix with the melted coconut oil into a smooth mixture with the mixer or blender. When you have mixed this you can add the chia seed and mix through with a spatula or a spoon. |
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Put the buckwheat flour in a mixing bowl and add the baking soda, gingerbread spices and the sunflower seeds to it. Mix properly and when these ingredients have mixed, you can add the ‘wet’ ingredients. Mix the pineapple/mango mixture with these ingredients with a spoon or spatula. Make sure the batter becomes firm. Chop the hazelnuts and mix through the batter as well. |
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You can now fill the muffin molds with the batter. The batter is quite sticky so it is the easiest to make the spoon you use for filling the molds, wet. That way it will stick less to the spoon. The muffins don’t rise a lot so you can fill up the molds. Bake the muffins for approximately 20 minutes in a preheated oven. Pay attention that the baking time may differ per oven. |
I like it a lot if you make one of my recipes and I am very curious to see what you made and how you did it. That is why I like it also if you share it on Facebook or Instagram and tag Organic Happiness @organichappinessblog and/or use the hashtag #organichappiness
