Banana Buckwheat Muffins

banana muffins

Ditch your coffee store muffin! Most of us associate bananas with potassium – but did you know that one banana provides over 20% of our recommended daily amount of B6? Why is this something you should be excited about? Because B6 plays a number of essential roles in the body: B6 is needed to process carbohydrates, synthesize amino acids and neurotransmitters in the body, and reduce overall inflammation. These banana muffins are also gluten-free, high in fiber, and low in calories, sodium and sugars. Who knew something that tastes so decadent could be so good for you!

Makes 12 Servings – Serving Size: 1 muffin

Ingredients

1 cup buckwheat flour, toasted

1 cup brown rice flour

1 teaspoon xanthan gum

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon nutmeg

1 egg

¼ cup safflower oil

¼ cup applesauce, unsweetened

2 ½ medium bananas, pureed, about 1 cup

¾ cup vanilla almond milk, unsweetened

3 tablespoon agave nectar

Directions

Preheat oven to 375° F. In a small bowl, whisk together all the dry ingredients. In a large bowl, mix together all the wet ingredients. Then, whisk the dry ingredients into the wet ingredients. Scoop into muffin tins sprayed with canola oil spray and bake for 20-23 minutes or until an inserted toothpick comes out clean. Let cool 10 minutes, remove from pan, and let cool on a wire rack.

Nutritional Information per Serving

Calories: 150

Sodium: 230mg

Sugars: 8g

Cholesterol: 15mg

Saturated Fat: 0g

Fiber: 3g

Protein: 3g

Carbohydrate: 23g