Buckwheat Muffins with Banana

by Editorial Staff

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?

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