In case you missed it, I made these absolutely delicious and super simple Buckwheat Banana Muffins. They are made without any added sugar (just bananas) using the super nutrient dense buckwheat flour. Check out my quick video on how to whip these up in less than 45minutes (35 of which is the baking time). Great as a snack or a quick breakfast on the go! Although as a health coach, I advocate for mindful eating while sitting down.
Buckwheat Banana Muffins
1 c Himalayan Tartary Buckwheat flour
1/2 c coconut flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4-5 large very ripe bananas mashed
1/3 cup melted coconut oil
1/2 c almond milk
1 tbsp vanilla extract
2 tbsp chia seeds
Preheat oven to 350. Spray muffin tin with coconut oil spray
Combine dry ingredients
Combine wet ingredients
Add dry ingredients to wet ingredients
Spoon the batter into the prepared muffin tin, filling them 3/4 way up. I like to use a medium iced ice cream scooper with a trigger lever.
Bake for. 35 minutes, or until toothpick comes out dry
Note: You can make extra and freeze them. They are great reheated in a toaster oven.