Fall is HERE!

These almond and buckwheat flour-based muffins are HEARTY, as we 'ground-down' and get cozy for the season ahead!

Almond flour has a beautiful colour, flavour and delicate/airy texture to it, making it a moist and tender option for making.

Meanwhile, buckwheat flour is heavy, more dense and hearty, along with robust colour and flavour!

Therefore, these 2 flour options make for a unique and satisfying pairing, and if you love incorporating zucchini into your homemade baking, this recipe's for YOU!

This muffin option contains our 3 macros - fiber, fat and protein! Take them to the next level by slathering some organic ghee or nut/seed butter on them, when they're still warm!

Access the recipe HERE.

If you make these muffins, be sure to tag me on Facebook or Instagram with your muffin creation, letting me know what you think of them, and so I can drool over what you've created in your own kitchen!

Enjoy!