Banana Buckwheat Muffins Food

SUGAR-FREE MUFFINS

Steps:

• Heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together flour, baking powder, cinnamon, and salt. In another bowl whisk together eggs, banana, and honey. Mix the wet ingredients into the dry, then fold in apple and walnuts.
• Pour batter to the tops of lined cups. Bake until deep golden brown and a toothpick comes out clean, about 30 minutes. Let cool on a wire rack.

EASY MOIST BANANA BLUEBERRY MUFFINS

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

GLUTEN-FREE BANANA-NUT BUCKWHEAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping; set aside.
• Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.
• Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts.
• Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

BUCKWHEAT BANANA NUT MUFFINS (GLUTEN-FREE, VEGAN)

Steps:

• Preheat your oven to 350F and line a standard muffin tin with 12 parchment cups.
• In a medium mixing bowl, combine the ground flax or chia seeds with the 3 tablespoons of water, and mix well. Allow to set for 5-10 minutes, until it gels together. Add in the buckwheat flour, cinnamon, salt, coconut oil, mashed bananas and water or milk, and stir until a uniform batter is formed. Add in the baking soda and vinegar, and mix quickly to distribute throughout the batter.
• Gently fold in the walnuts, or other add-ins, then use a 1/4 cup to scoop the batter into the paper muffin liners, filling them about 3/4 of the way full.
• Bake at 350F for about 20 minutes, until the centers are firm and the tops are starting to crack. Allow to cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
• These muffins can be stored at room temperature for a couple days, but for best shelf life, store them in a sealed container in the fridge.

MINI BUCKWHEAT MILLET BANANA NUT MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a large bowl sift flours, baking powder, soda, salt, and sugar.
• Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat.
• In a small bowl combine egg white, milk, oil, and agave.
• Add wet mix to dry mix. Blend in bananas and nuts.
• Grease 2 mini muffin pans with leftover coconut oil.
• Add 1 heaping tablespoons batter to each cup (almost completely full).
• Bake at 375 for 20-25 minutes.
• When done, move to wire cooling rack. Let cool 3-5 minutes.
• Flip pan over and muffins should fall out. If not, scrape around edges with plastic knife.
• Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.