Apricot buckwheat muffins

 Makes 12:

1 cup almond flour

1 cup rolled oats & rye

2/3 cup buckwheat flour

2 Tbsp arrowroot

1.5 tsp baking powder

1/2 tsp bicarb

2.5 tsp spice (ginger, cinnamon, nutmeg, coriander, star anise)

1/2 tsp salt flakes

2/3 cup buttermilk

1/3 cup O oil

2 large ripe bananas

2 eggs

1 Tbsp chia in 3 Tbsp water

Tbsp spoon honey (optional)

10 apricots, 8 of them diced, 2 of them sliced into 12 slices each

Sprinkling of raw sugar

Oven to 200C. Grease 12 muffin holes.

Mix wet with dry. Scoop spoon of batter into holes, pile some chopped apricot & top with more batter. Top with two apricot slices and sprinkle of raw sugar. Bake about 25, turning halfway through.