Buckwheat Banana Muffins Recipe
Looking for a healthy breakfast? Try this delicious Buckwheat Banana Muffins Recipe that is loaded with nutrients!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 8 tablespoons of unsalted butter
- ¾ cup of packed light brown sugar
- 3 eggs
- 4 ripe bananas
- ¾ cup of plain yogurt
- ¼ cup of coconut oil
- 2 cups of Bob’s Red Mill® Creamy Buckwheat
- 1 cup of Bob’s Red Mil® Wheat Pastry Flour
- 3/4 cup roughly chopped walnuts
- 1½ teaspoons of baking soda
- 11/2 teaspoons of baking powder
- maple syrup for garnish
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.
Cool before serving.
Garnish with a little drizzle of maple syrup
Calories: 605kcal | Carbohydrates: 80g | Protein: 13g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 349mg | Potassium: 835mg | Fiber: 7g | Sugar: 29g | Vitamin A: 500IU | Vitamin C: 5.4mg | Calcium: 200mg | Iron: 2.8mg