Banana Buckwheat Muffins
Ingredients
The muffins
-
3
large
ripe bananas (about 1 ½ cups mashed)
-
1
tablespoon
ground flax seeds
-
3
tablespoons
water
-
¼
cup
olive oil, melted
-
¼
cup
maple syrup
-
1
cup
buckwheat flour
-
2
teaspoons
ground cinnamon
-
2
teaspoons
baking powder
-
½
teaspoon
salt
Optional Add-Ins
-
½
cup
chopped walnuts
-
½
cup
chocolate chips
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 liners.
- Mash the bananas in a bowl until smooth.
- In a large mixing bowl, combine ground flax seed and water, then whisk well.
- Add the mashed bananas, olive oil, and maple syrup to the flax mixture and mix until combined.
- Stir in the buckwheat flour, cinnamon, baking powder, and salt until the batter is smooth.
- Fold in any optional add-ins like chocolate chips or walnuts.
- Scoop the batter into the muffin cups using a ¼ cup measure.
- Bake for 22 to 25 minutes, until the muffins rise and crack on top.
- Let the muffins cool in the pan for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
126
Total fat
5g
Total carbohydrates
20g
Total protein
2g
Sodium
100mg
Cholesterol
0mg
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