Banana Buckwheat MuffinsSubmitted by countonme2
Makes 10 servings
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Tasty and moist, and Gluten Free
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Ingredients
| 1 1/2 |
cups buckwheat flour |
| 1 |
tsp baking powder |
| 1/4 |
tsp baking soda |
| 2 |
eggs, large |
| 1/4 |
cup sunflower oil |
| 1/2 |
cup brown sugar |
| 2 |
ripe bananas, mashed |
| 1/2 |
cup chocolate chips |
| 1/2 |
cup sultana raisins |
| 1/4 |
cup skim milk |
| 1 |
tsp lemon juice |
Directions
- Combine all the dry ingredients.
- Mix at medium speed the eggs, oil, sugar for about 1 minute, add the mashed bananas, blend for another 15 seconds.
- Add dry ingredients into egg mixture and stir just to combine, alternately mix with skim milk(add lemon juice into it) just to have enough moistness.
- Pour into a greased and floured 8 inch round cake pan or 10 medium muffin cups.
- Bake at 350F for about 25-30 minutes or until the toothpick comes out clean when testing for doneness.
Categories
Breakfast, Gluten-Free
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Serving Size 86.4g |
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Amount Per Serving |
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Total Carbohydrates 32.2g 11%
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| Vitamin A 2% |
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Vitamin C 5% |
| Calcium 7% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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Nutrition Grade
96% confidence
B |
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Good points
Low in sodium
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Bad points
High in sugar
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