These muffins are quick, easy and most of all tasty with a good dose of healthy omegas, fibre and flavonoids. And the best thing? They’re another great way to incorporate acçai into your diet if you’re not in the mood for an açai bowl or smoothie!

Makes 12 muffins


1 cup Almond Meal

½ cup Buckwheat Flour

1 Tsp Baking Powder

2 Eggs

1 Medium Ripe Banana

2 Sachets Pure Unsweetened Sambazon Açai (thawed)

¼ cup Rice Malt Syrup


Preheat fan-forced oven to 160°C and grease and line a 12 hole cupcake tin.

In a large bowl, add almond meal, buckwheat flour and baking powder. Stir to combine and make a well in the centre.

In a medium bowl, mash banana and add eggs. Whisk to combine. Add thawed acai and rice malt syrup and whisk again to make sure mixture is fully combined. Add wet to dry ingredients and stir until well incorporated. Spoon into muffin tin (about 1.5 tablespoons per muffin) and pop into preheated oven.

Bake for 15 minutes. Check if muffins are cooked by pressing the top. If the top springs back, the muffins are cooked. If the top sinks, keep cooking for a further 2 minutes and check again.

Cool on wire rack. Keep refrigerated for up to 1 week. Enjoy!

Author: Janessa Ruttter