Buckwheat Muffins with Banana

A recipe for adherents of proper nutrition – muffins, or muffins, made from buckwheat flakes and buckwheat flour. Wet, loose, fragrant and at the same time low-calorie banana muffins are every girl’s dream.

Ingredients

• Chicken eggs – 1 pc.
• White sugar – 1/3 cup
• Banana – 1 pc.
• Kefir – 1 glass
• Buckwheat flakes – 1 glass
• Buckwheat flour – 1/2 cup
• Baking powder – 1 teaspoon
• Refined sunflower oil – 2 tablespoon.

Directions

1. Pour the flakes into a deep bowl, pour a glass of kefir and leave for 10 minutes. During this time, the flakes will swell and absorb all the liquid.
2. In a second deep bowl, beat the egg and sugar until frothy. Mash a banana here – you can do it with a potato crush.
3. Combine the swollen flakes with the banana and egg.
4. In a bowl with the main ingredients, sift the buckwheat flour through a sieve, enriching the dough with oxygen.

   

5. We also mix vegetable oil into the dough.
6. The last ingredient is baking powder, gently stir the contents of the bowl with a spoonful of baking powder.
7. Lubricate the molds with vegetable oil (silicone molds can not be greased) and carefully fill them with dough to 2/3 of the volume.
8. Bake buckwheat muffins in an oven preheated to 180 degrees, 40-45 minutes, until tender. Check readiness with a dry match.

   

9. When the banana muffins have cooled slightly, remove them from the molds and serve.
10. The taste of banana-buckwheat muffins with a glass of warm milk is revealed perfectly. Trying?