• All-purpose flour 150 gr
  • Plain wholemeal flour 150 gr
  • Ground flaxseeds 3 tbsp
  • Bicarbonate of soda 1 tsp
  • Salt 1/4 tsp
  • Ground cinnamon 3 tsp
  • Caster sugar 150 gr
  • Flora Cuisine (or similar) 4 tbsp
  • Eggs, size L, 2
  • Honey 3 tbsp
  • Buttermilk 200 ml
  • Fresh spinach leaves 100 gr
  • Apples (I use green) 2
  • Ginger, grated 10 gr
  • Pecan nuts, toasted 80 gr
  • Sunflower seeds for sprinkling on top


  • STEP 1
    Preheat the oven to 180 degrees (fan). Prepare muffin tin with paper cases.
  • STEP 2
    Combine flours, flaxseeds, baking soda, salt and cinnamon in a bowl and stir well.
  • STEP 3
    Break the pecan nuts into smallish bits and toast them under the grill. Stir into the flour mixture, making sure they’re all coated.
  • STEP 4
    In another bowl, combine sugar, Flora Cuisine (or similar), eggs and honey.
  • STEP 5
    Wash the spinach leaves and squeeze as much water out of them as possible. Then put them in a food processor with the apples, buttermilk and ginger, and pulse until it resembles green porridge. Add to the egg mixture and stir well.
  • STEP 6
    Now mix the wet and dry ingredients and stir until just combined.
  • STEP 7
    Spoon the batter about 2/3 into each muffin case, and sprinkle with sunflower seeds on top.
  • STEP 8
    Bake for approximately 20 minutes. Let them cool down completely, otherwise they will not break away from the paper case cleanly.

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