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Banana Buckwheat Muffins
Banana buckwheat muffins is an easy and healthy breakfast recipe to make for your family. They are not sweet and perfect to serve with jam or butter.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast, Brunch, Dessert
Cuisine:
European cuisine
Keyword:
dairy free, easy, gluten free, healthy, sugar free
Servings:
12
Calories:
71
kcal
Author:
Cooking Journey
Equipment
12 muffin tins
or muffin tray
muffin liners
large bowl
Whisk
fork
or masher
Oven
Ingredients
2
bananas
large, ripe
3
eggs
medium
1
tsp
apple cider vinegar
100
g
applesauce
100
g
buckwheat flour
2
tsp
baking powder
½
tsp
baking soda
¼
tsp
cinnamon
ground
¼
tsp
nutmeg
ground
1
tsp
ginger
ground
2
tsp
coconut powder
optional
Metric
-
US Customary
Instructions
Preheat oven to 180 C / 350 F.
Mash bananas.
2 bananas
Add eggs.
3 eggs
Add apple cider vinegar.
1 tsp apple cider vinegar
Add applesauce.
100 g applesauce
Mix all wet ingredients together.
Add buckwheat flour.
100 g buckwheat flour
Add baking powder, baking soda and spices.
2 tsp baking powder,
½ tsp baking soda,
¼ tsp cinnamon,
¼ tsp nutmeg,
1 tsp ginger
Whisk until smooth.
Line muffin tins and spread the batter until top.
Bake 30-40 minutes until toothpick comes out clean and let cool on the wire rack. Sprinkle with coconut powder.
2 tsp coconut powder
Notes
You can store banana buckwheat muffins in air-tight container up to 4 days at room temperature or up to 7 days in the fridge.
Nutrition
Calories:
71
kcal
|
Carbohydrates:
12
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.004
g
|
Cholesterol:
41
mg
|
Sodium:
134
mg
|
Potassium:
147
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
75
IU
|
Vitamin C:
2
mg
|
Calcium:
51
mg
|
Iron:
1
mg