Blueberry Banana Buckwheat Muffins
Ingredients
Dry Ingredients
-
¾
cup
spelt flour
-
¼
cup
buckwheat flour
-
¼
cup
buckwheat groats
-
¼
cup
black chia seeds
-
¼
cup
hemp seeds
-
2
tbsp
ground flax seed
-
2
tsp
ground cinnamon
-
1
tsp
baking powder
-
⅛
tsp
freshly grated nutmeg
Wet Ingredients
-
1¼
cup
buttermilk
-
6
pcs
egg whites
-
120
g
vanilla whey protein powder
-
3
pcs
bananas, mashed
-
1
tbsp
pure vanilla extract
Add-ins
-
1
cup
frozen blueberries
-
¼
cup
chopped walnuts
Instructions
- Preheat the oven to 375°F and prepare the muffin pan.
- In a large bowl, mix the dry ingredients together and set aside.
- In a separate bowl, whisk together the wet ingredients until well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the blueberries and walnuts.
- Distribute the batter evenly into the muffin pan and sprinkle extra walnuts on top if desired.
- Bake for 30-35 minutes until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool for another 10-15 minutes.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
8g
Total carbohydrates
25g
Total protein
10g
Sodium
50mg
Cholesterol
0mg
You might also like