Ingredients

• 1/2 broccoli (about 150g), trimmed
• 1/2 leek (about 85g), rinsed, chopped
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 teaspoon finely chopped fresh thyme or oregano
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 1 cooking apple, cored and cut into 1cm cubes
• 1 large handful (30g) spinach, chopped
• 160g (1 cup) buckwheat flour
• 100g (1 cup) rolled oats
• 2 tablespoons arrowroot (or potato starch)
• 2 teaspoons baking powder
• 3 free-range eggs
• 160ml (2⁄3 cup) plain unsweetened yoghurt
• 120ml extra virgin olive oil, extra
• 1 tablespoons honey
• 1 tablespoons wholegrain Dijon mustard
• 2 teaspoon organic apple cider vinegar
• Pumpkin seeds, to serve

Method

• Step 1 Preheat oven to 200C. Grease a large 12-hole muffin tin or 2 smaller 6-hole tins and line with baking paper or paper cases.
• Step 2 Finely chop broccoli stalk and roughly chop florets. Heat oil in a frying pan over medium heat. Add broccoli stalk and leek and sauté for 5 minutes. Add the broccoli florets, garlic, thyme, pepper and 1 ⁄2 tsp salt. Sauté for a further 5 minutes. Add the apple and spinach and cook, stirring occasionally, until the other vegetables have softened, the apple is tender and the spinach has wilted. Remove from the heat and set aside.
• Step 3 Put the buckwheat flour, oats, arrowroot, baking powder and remaining salt in a food processor and blend on high speed until well combined and the oats resemble coarse flour. Transfer mixture to a large bowl, make a well in the centre and set aside.
• Step 4 Add the eggs, yoghurt, extra oil, honey, mustard and vinegar to food processor and blend on high speed until well combined. Pour into well of dry ingredients and, using a spatula, start folding the wet ingredients into the dry ingredients. Add the broccoli, spinach and apple mixture and gently fold until just combined, making sure not to over-mix as this will make the muffins tough.
• Step 5 Divide batter evenly between prepared muffin holes, sprinkle with pumpkin seeds and bake for about 20 minutes or until golden and a skewer inserted in the centre of one of the muffins comes out clean. Turn the tin around halfway through the cooking time to ensure the muffins bake evenly. Cool muffins slightly in the tin, then transfer to a wire rack to cool completely or devour them while still warm. They will keep in an airtight container for a few days.