Banana Buckwheat Muffins

Banana Buckwheat Muffins
Nutrition Facts

Amount Per Serving
Calories 168
% Daily Value *
Total Fat 3g5%
Saturated Fat 1g5%
Sodium 0.02mg1%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time20 mins
Total Time50 mins
Yields1 Serving

Ingredients

1 ½ cups Almond milk (unsweetened)
1 tbsp Apple cider vinegar
1 tsp Bicarbonate of soda
1 ¾ cups Buckwheat flour
2 tsp Cinnamon
¼ cup Ground almonds
1 tsp Nutmeg
¼ cup Pure maple syrup
¼ cup Unrefined brown Muscuvado sugar
1 tsp Vanilla extract

Method

1

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).

2

In a bowl, combine the buckwheat flour and ground almonds.

3

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.

4

Then add the almond milk, half a cup at a time.

5

Add the vanilla extract, bicarbonate soda and apple cider vinegar, and mix in until the mixture becomes smooth. Stir in your cinnamon and nutmeg.

6

Spoon the mix evenly between your prepared cupcake cases.

7

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).

8

Bake in the oven for 20-25 minutes and allow to cool for 10 minutes before removing from their cases.

9

Enjoy warm or cool!

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