Mini Buckwheat Millet Banana Nut Muffins Recipes

MINI BUCKWHEAT MILLET BANANA NUT MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a large bowl sift flours, baking powder, soda, salt, and sugar.
• Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat.
• In a small bowl combine egg white, milk, oil, and agave.
• Add wet mix to dry mix. Blend in bananas and nuts.
• Grease 2 mini muffin pans with leftover coconut oil.
• Add 1 heaping tablespoons batter to each cup (almost completely full).
• Bake at 375 for 20-25 minutes.
• When done, move to wire cooling rack. Let cool 3-5 minutes.
• Flip pan over and muffins should fall out. If not, scrape around edges with plastic knife.
• Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.

EASY MOIST BANANA BLUEBERRY MUFFINS

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

WHOLE GRAIN BANANA MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin.
• In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups. Sprinkle one teaspoon pecans over batter in each cup.
• Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.

GLUTEN-FREE BANANA-NUT BUCKWHEAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping; set aside.
• Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.
• Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts.
• Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.