Banana Nut Buckwheat Millet Muffins
Delightfully moist and nutritious, these Banana Nut Buckwheat Millet Muffins are the perfect blend of wholesome ingredients. Made with gluten-free buckwheat and millet flours, these muffins are high in protein, fiber, and essential nutrients. Ripe bananas infuse natural sweetness and moisture while chopped walnuts add a delightful crunch. Perfect for breakfast on-the-go or a healthy snack, these muffins are easy to make and sure to satisfy your cravings without compromising your health.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
buckwheat flour
1/2 cup (sifted)
millet flour
1/2 cup (sifted)
baking powder
1 teaspoon (sifted)
baking soda
1/16 teaspoon (sifted)
salt
1/8 teaspoon (sifted)
sugar
1 tablespoon (sifted)
agave nectar
1 tablespoon (none)
egg white
1/8 cup (whisked)
nonfat milk
1/2 cup (none)
coconut oil
1 1/2 tablespoons (melted)
mashed banana
1 cup (mashed (about 2 bananas))
walnuts
1/2 cup (chopped)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, sift together the buckwheat flour, millet flour, baking powder, baking soda, salt, and sugar until well combined.
3
Melt 1 tablespoon of coconut oil in a small dish, either in the microwave or on the stovetop over low heat.
4
In a separate small bowl, whisk together the egg white, nonfat milk, melted coconut oil, and agave nectar until smooth.
5
Pour the wet mixture into the dry ingredients and gently stir until just combined.
6
Fold in the mashed bananas and chopped walnuts, ensuring they are evenly distributed throughout the batter.
7
Grease two mini muffin pans using the remaining coconut oil to ensure easy release.
8
Spoon a heaping tablespoon of batter into each muffin cup, filling them almost to the top.
9
Place the muffin pans in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10
Once baked, transfer the muffins to a wire cooling rack and let them cool for about 3-5 minutes.
11
To remove the muffins, gently flip the pan or run a plastic knife around the edges to release any that are stuck.
12
Serve warm, optionally paired with low-fat cream cheese and a sprinkle of brown sugar, or store in the refrigerator for a quick and healthy snack.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Banana Nut Buckwheat Millet Muffins?
These muffins are a moist and nutritious blend of gluten-free buckwheat and millet flours, ripe bananas, and crunchy walnuts.
Are these muffins gluten-free?
Yes, they are gluten-free as they are made with buckwheat and millet flours instead of wheat flour.
What flours are used in this recipe?
The recipe calls for 1/2 cup of buckwheat flour and 1/2 cup of millet flour.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C) before baking.
Which ingredients should be sifted together?
Sift together the buckwheat flour, millet flour, baking powder, baking soda, salt, and sugar.
How do I prepare the coconut oil?
Melt 1 tablespoon of coconut oil in a small dish in the microwave or on a stovetop over low heat.
What wet ingredients are whisked together?
Whisk together the egg white, nonfat milk, melted coconut oil, and agave nectar until smooth.
How should I combine the wet and dry ingredients?
Pour the wet mixture into the dry ingredients and gently stir until just combined.
When do I add the bananas and walnuts?
Fold in the mashed bananas and chopped walnuts after the wet and dry ingredients are combined.
What size muffin pans are recommended?
The recipe is designed for two mini muffin pans.
How much batter goes into each muffin cup?
Spoon a heaping tablespoon of batter into each cup, filling them almost to the top.
How long do the muffins need to bake?
Bake the muffins in the preheated oven for 20-25 minutes.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted into the center of a muffin comes out clean.
How long should the muffins cool?
Transfer them to a wire cooling rack and let them cool for about 3-5 minutes.
What is the best way to remove the muffins from the pan?
Gently flip the pan or run a plastic knife around the edges to release any muffins that are stuck.
How can I serve these muffins?
Serve them warm, optionally with low-fat cream cheese and a sprinkle of brown sugar.
Where is the best place to store leftover muffins?
Store the muffins in the refrigerator for a quick and healthy snack.
Are these muffins high in fiber?
Yes, the use of buckwheat and millet flours makes these muffins high in fiber.
Is this recipe suitable for a healthy snack?
Yes, they are designed to be a healthy snack or breakfast on-the-go without compromising health.
What provides the crunch in this recipe?
Chopped walnuts are added to the batter to provide a delightful crunch.
How many bananas do I need for this recipe?
You will need 1 cup of mashed banana, which is approximately 2 bananas.
Is agave nectar included in the ingredients?
Yes, the recipe uses 1 tablespoon of agave nectar.
What type of milk is used for these muffins?
The recipe specifies 1/2 cup of nonfat milk.
Does this recipe use whole eggs?
No, it uses 1/8 cup of whisked egg white instead of whole eggs.
Is there any added sugar in this recipe?
Yes, 1 tablespoon of sugar is sifted with the dry ingredients.
What should I use to grease the muffin pans?
Use the remaining coconut oil to grease the mini muffin pans for easy release.
What is the overall texture of the muffins?
The muffins are delightfully moist with a soft crumb and a crunch from the walnuts.
Are these muffins high in protein?
Yes, they are high in protein due to the wholesome gluten-free flours used.
Is this a complicated recipe?
No, this is an easy-to-follow recipe that is sure to satisfy your cravings.
What provides the natural sweetness in these muffins?
Ripe bananas and agave nectar provide the natural sweetness in this recipe.