Whisk the flour, sugar, baking powder, baking soda and spice together in a large mixing bowl.

Add the shredded carrot, apple and zucchini and mix to combine them evenly with the flour mix, then add the mashed banana, yoghurt and oil. Stir well to combine. The mixture will be thick initially, but it should loosen as the sugar dissolves. Refrain from adding any extra liquid if you can, although buckwheat flour can vary in its absorbency.

The muffin batter should be thick and require two spoons to decant into the muffin liners. There should be no dry flour in the bowl and it should be spoonable. If you have thoroughly stirred the mixture and it is still too thick to spoon, add 20-40ml (1-2 tablespoons) milk. We don’t want to make the batter too thin or the blueberries will sink to the bottom.

When you’re happy with the batter, add the blueberries. Stir quickly to combine if you are using frozen blueberries as they will start to stain the batter blue.

Divide the batter into 12-13 muffin liners, filling them up to or just below the rim of the muffin liner. Sprinkle the muffins with the hemp seeds if you are using them, pressing them down a little to secure them.

Bake the muffins for 25-30 minutes. They should be domed and lightly golden on top. Remove them from the muffin pan and place onto a wire rack to cool. Store muffins in an airtight container in the fridge. They keep well for a number of days but can also be frozen and defrosted.