Spiced Coco-Nutty Breakfast Muffins - IQS Recipes

Ingredients

• 2 teaspoons olive oil, to grease.
• 1 cup gluten-free plain flour.
• 1/2 cup buckwheat flour.
• 1 1/2 teaspoon baking powder.
• 2 teaspoons ground cinnamon.
• 1 teaspoon ground nutmeg.
• 2 teaspoons vanilla extract.
• 1/2 cup pecans, roughly chopped.
• 1 cup pumpkin puree.
• 125 g butter, melted.
• 1/2 cup full-fat milk.
• 2 eggs.
• 2 tablespoons full-fat natural yoghurt, to serving.
• 2 tablespoons sunflower seeds.
• 2 tablespoons pepitas.
• 1/4 cup pecans, finely chopped.
• 2 tablespoons shredded coconut.
• 1 teaspoon ground cinnamon.