Banana Buckwheat Muffins [Vegan, Gluten-Free & Low Sugar]
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 muffins
Prep Time
10 minutes
Cooking Time
25 minutes
Servings
muffins 8

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INGREDIENTS:
muffins
  • 1/2 cup vegetable oil (or sunflower oil)
  • 3/4 cup ripe banana (peeled and mashed)
  • 1/2 cup coconut palm sugar (or rice malt syrup for another healthy alternative)
  • 1 tsp vanilla extract
  • 1 cup buckwheat flour
  • 1 cup almond meal
  • 1/4 cup gluten-free self-raising flour
  • 2/3 cup pecans (chopped)
  • 1 small and thin banana (peeled and sliced thinly)
INSTRUCTIONS:
  1. Preheat an oven to 180C and line a standard muffin tin with 8 muffin liners.
  2. whisk all muffin ingredients together until smooth and combined.
  3. Divide evenly among the 8 muffin cases (should be about 3/4 of the way in the holes), top with sliced banana, then bake for about 25-30 minutes or until the tops are a golden brown.
  4. Allow muffins to cool on a wire rack.
NOTES:

Home Recipes Breakfast Breakfast Bakery Cookies, Muffins & Slices Banana Buckwheat Muffins [Vegan, Gluten-Free & Low Sugar]