Banana Buckwheat Muffins
These healthy banana buckwheat muffins are perfect for breakfast or a snack! They’re light and fluffy, naturally sweet and high in protein! They're vegan, gluten-free, oil-free, nut-free and refined sugar-free.
Ingredients
- 2 Medium Bananas 200g
- 250 g Soya Yoghurt
- 80 g Maple Syrup
- 100 g Buckwheat Flour
- 60 g Vanilla Protein Powder sub more flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 60 g Cacao Nibs nuts or vegan chocolate chunks
Instructions
- Pre-heat your oven to 180°C (160°C fan / 350°F) and grease 10 muffin hole or insert cupcake liners.
- Mash bananas with a fork then add in the yoghurt and syrup and mix well.
- Combine the buckwheat flour, protein powder, baking powder, baking soda and salt in a bowl.
- Sift the dry ingredients into the wet ingredients and mix well. The batter should be thick, but spoonable. If it is too dry add a splash of plant milk.
- Fold your mix-ins in and evenly distribute the batter into 10 muffin holes.
- Bake for 15-18 minutes until golden brown on top.
Notes
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
Nutrition Facts
Banana Buckwheat Muffins
Serving Size
1 muffin
Amount per Serving
Calories
118
% Daily Value*
Fat
2.4
g
4
%
Carbohydrates
18.2
g
6
%
Protein
5.8
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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