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Maca Cinnamon & Blueberry Muffins By Ariana

These super-simple, gluten-free, fruity muffins are just the thing when you're craving a treat, or have to rush out without breakfast. With cinnamon and Organic Burst Maca, for balanced energy, enjoy them with a cuppa, or take one to work with you.    

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: 

  1. Preheat oven to 180 degrees. 
  2. Mix flour, cinnamon, maca, almond milk, rice malt syrup and almonds to form a batter. 
  3. Then add the blueberries. 
  4. Scoop the batter into 12 muffin cases in your muffin tin. 
  5. Bake for about 35 minutes or until the top begins to brown.



By Organic Burst Health Foodie Ariana Gernet



Ariana loves to prepare food that nourishes the soul as well as the body, and she combines this with a passion for fitness. You'll probably spot Ariana in the front row at every new London yoga or spinning class!

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