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Banana Buckwheat Muffins Recipe

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This recipe for Banana Buckwheat Muffins is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup buckwheat flour, toasted
1 cup brown rice flour
1 tsp xanthan gum
1 tbsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 egg
1/4 cup safflower oil
1/4 cup applesauce, unsweetened
2 1/2 medium bananas, puréed, about 1 cup
3/4 cup vanilla almond milk, unsweetened
3 tbsp clover honey
Directions:
Directions:
Preheat oven to 375° F. In a small bowl, whisk together all the dry ingredients. In a large bowl, mix together all the wet ingredients. Then, whisk the dry ingredients into the wet ingredients. Scoop into muffin tins sprayed with canola oil spray and bake for 20 to 23 minutes or until an inserted toothpick comes out clean. Let cool 10 minutes, remove from pan, and let cool on a wire rack.
Personal Notes:
Personal Notes:
Calories: 150
Sodium: 230mg
Sugars: 8g
Cholesterol: 15mg
Saturated Fat: 0g
Fiber: 3g
Protein: 3g
Carbohydrate: 23g

 

 

 

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