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Mini Buckwheat Millet Banana Nut Muffins

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“Buckwheat and millet are gluten-free and very good for you. They’re high in protein, amino acids, and vitamins. The banana in these muffins is what makes these normally dry grains moist, hearty and satisfying.”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
24 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large bowl sift flours, baking powder, soda, salt, and sugar.
  3. Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat.
  4. In a small bowl combine egg white, milk, oil, and agave.
  5. Add wet mix to dry mix. Blend in bananas and nuts.
  6. Grease 2 mini muffin pans with leftover coconut oil.
  7. Add 1 heaping tablespoons batter to each cup (almost completely full).
  8. Bake at 375 for 20-25 minutes.
  9. When done, move to wire cooling rack. Let cool 3-5 minutes.
  10. Flip pan over and muffins should fall out. If not, scrape around edges with plastic knife.
  11. Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.

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