Looking for a healthy breakfast? Try this delicious Buckwheat Banana Muffins Recipe that is loaded with nutrients!
Servings: 8
Prep Time: 20 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 1 hourhour
Ingredients
8tablespoonsof unsalted butter
¾cupof packed light brown sugar
3eggs
4ripe bananas
¾cupof plain yogurt
¼cupof coconut oil
2cupsof Bob’s Red Mill® Creamy Buckwheat
1cupof Bob’s Red Mil® Wheat Pastry Flour
3/4cuproughly chopped walnuts
1½teaspoonsof baking soda
11/2teaspoonsof baking powder
maple syrup for garnish
Instructions
Preheat the oven 350°.
Cream together the butter and brown sugar in a standing mixer with the paddle attachment. Once it is nice and fluffy, scrape the paddle attachment and replace it with the wire whisk.
Next add in the eggs, bananas, yogurt, and oil, and mix on high for 1 minute.
Turn the mixer to low speed and add in the creamy buckwheat, flour, baking powder, and baking soda until just combined, about 30 to 45 seconds. Fold in walnuts
Next divide the batter into the 6 large muffin cups pan lined with parchment paper until they are very full and bake for 40 minutes on 350° or until the tops are brown and slightly cracked.