150 g buckwheat groats or buckwheat flour
10 pitted Medjool dates
80 g carrot (approx. 1 medium)
150g courgette
1 medium banana, about 120g
70 g walnuts or pecans (optional)
2 eggs
50g milk of your choice
2 tsp vanilla extract
2 tsp ground cinnamon
50 g coconut oil
1 tsp baking powder
120g dark chocolate chips (optional)

You can substitute the dark chocolate chips for cacao nibs,
dried cranberries, dried
blueberries or chopped date
pieces, or leave out entirely.

METHOD

1. Preheat your oven to 170°C.
2. Put your buckwheat into a high speed blender and mill
   until it becomes flour or use buckwheat flour. Transfer to a bowl and set aside.
3. Chop the pitted dates into mixing bowl.
4. Add grated carrot and courgette
5. Add all the remaining ingredients and reserved
   buckwheat flour and mix together.
   Put your batter into a lined or greased 12-hole
   muffin tray and bake for 20 minutes (170°C),
   or until skewer comes out clean.
6. Serve muffins
   warm or allow to cool before serving.