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Buckwheat Banana Muffins Recipe

Looking for a healthy breakfast? Try this delicious Buckwheat Banana Muffins Recipe that is loaded with nutrients!
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 605kcal
Author Chef Billy Parisi

Ingredients

  • 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
  • teaspoons of baking soda
  • 11/2 teaspoons of 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.
  • Cool before serving.
  • Garnish with a little drizzle of maple syrup

Nutrition

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