• 2 bananas
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ cup almond flour or ground almonds
  • ½ cup polenta
  • ½ cup buckwheat flour
  • 1 teaspoon baking powder
  • 2 teaspoons Mighty Matcha powder
  • ⅓ cup stevia (Truvia)
  • Zest of 1 orange
  • 1 cup frozen blueberries

For the frosting:

  • 2 tablespoons coconut oil, melted (Lucy Bee)
  • 2 scoops vanilla protein powder
  • Juice of 1 orange
  • 1 teaspoon stevia

Get baking!

Preheat the oven to 180 degrees C and lightly grease 6 large muffin tins (or use a silicone mold if possible).

Place the bananas, eggs and vanilla extract in a blender and whizz up until smooth.

Mix together the cinnamon, almond flour, polenta, buckwheat flour, baking powder, Mighty Matcha powder, stevia and orange zest in a large bowl.

Pour in the blended banana mixture and stir well. Add a little almond milk if the mixture is too dry - you want a nice thick, smooth (green!) batter.

Stir in the frozen blueberries to incorporate, then spoon the mixture between the muffin tins - almost fill up to the top.

Bake for about 15-20 minutes, until risen and golden. Leave to cool for about 20 minutes then transfer to a wire rack to cool completely.

To make the frosting, simply beat together all of the ingredients until smooth. Add a dash of water if it is too thick. Then spread on the cooled muffins, then top each one with a blueberry!