Buckwheat Breakfast Muffins Recipe | Gluten Free
Learn how to make a delicious breakfast muffin with buckwheat flour, sweetened naturally, and with no eggs, and no dairy.
Ingredients:
1 Cup Mashed Banana (About 2 Bananas)
2 Tablespoons Honey or Maple Syrup (30ml)
½ Cup Unsweetened Natural Peanut Butter (128g)
¾ Cup Buckwheat Flour (90g)
1 Teaspoon Baking Powder (5g)
¼ Teaspoon Baking Soda (1.25g)
1 Cup Chopped Strawberries (150g)
Directions:
In a mixing bowl, whisk together the banana, honey and peanut butter until well combined. Stir in the buckwheat flour, baking powder, and baking soda just until combined. Fold in the strawberries. Grease a muffin tin with butter or cooking spray or line with paper liners. Fill each cup about ¾ full with batter. Bake in a preheated oven at 350F for 15-20 minutes or until an inserted toothpick comes out clean. Let stand in tin 5 minutes then remove to a wire rack to cool completely.
| Makes about 9 muffins
