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MUFFINS - GLUTEN FREE - BUCKWHEAT
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| 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.
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