Banana Buckwheat Muffins
Sophie from Sophie's Health Kitchen makes some of the most wonderful creations and here she shares her recipe for Banana Buckwheat Muffins.
Ingredients
- 1 1/2 cup Almond milk (unsweetened)
- 1 tbsp Apple cider vinegar
- 1 tsp Bicarbonate of soda
- 1 3/4 cup Buckwheat flour
- 2 tsp Cinnamon
- 1/4 cup Ground almonds
- 1 tsp Nutmeg
- 1/4 cup Pure maple syrup
- 1/4 cup Unrefined brown Muscuvado sugar
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 180 degrees Celsius and line a cupcake tin with silicon cupcake/muffins cases (I used two 2×6 muffins tins- like in the photo).
- In a bowl, combine the buckwheat flour and ground almonds.
- In a separate bowl, mash together 3 ripe bananas, and then mix in the muscovado sugar and maple syrup. Stir well and then add this to the dry mixture bowl, stirring with a wooden spoon.
- Then add the almond milk, half a cup at a time.
- Add the vanilla extract, bicarbonate soda and apple cider vinegar, and mix in until the mixture becomes smooth. Stir in your cinnamon and nutmeg.
- Spoon the mix evenly between your prepared cupcake cases.
- With the remaining banana, slice into small circles, and place them on top of your vegan muffins, before putting them in the oven (see picture).
- Bake in the oven for 20-25 minutes and allow to cool for 10 minutes before removing from their cases.
- Enjoy warm or cool!
Nutrition
Nutrition Facts
Banana Buckwheat Muffins
Amount per Serving
Calories
168
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Sodium
0.02
mg
0
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
