The video of Ariana making these beauties at the OB Hangout London event is coming to the site and social media soon!

Ariana, over to you:
I usually stir my maca into porridge, which I love, but if I have time to whip up a batch of muffins then I'll add some into the mixture! The recipe here is inspired by one I saw in the amazing Deliciously Ella cook book. One of these yummy mini cakes is an ideal pre-workout snack, especially when I really need some endurance!
Ingredients (makes 12):
- 300g buckwheat flour
- 1 tbsp cinnamon
- 2 tsp Organic Burst Maca
- 300ml almond milk
- 300ml rice malt syrup
- 100g ground almonds
- 175g fresh blueberries
Method:
- Preheat oven to 180 degrees.
- Mix flour, cinnamon, maca, almond milk, rice malt syrup and almonds to form a batter.
- Then add the blueberries.
- Scoop the batter into 12 muffin cases in your muffin tin.
- Bake for about 35 minutes or until the top begins to brown.
