Buckwheat Banana Muffins
These deliciously simple buckwheat banana muffins are made with honey, sugar and butter. It's also gluten free and suitable for coeliacs.
Servings: 12 muffins
Calories: 216kcal
Ingredients
- 150 g Buckwheat flour I use Doves Farm Organic buckwheat wholegrain flour
- 150 g Unsalted butter softened (⅔ cups + 1 tbsp)
- 150 g Golden caster sugar (¾ cups + 1 tbsp)
- 2 large eggs
- 2 teaspoon ground cinnamon
- 2.5 teaspoon gluten free baking powder
- 1 tablespoon honey
- 2 bananas ripe and mashed (*Approx 190g in weight)
Instructions
- Preheat your oven at 160c fan / 180c conventional / gas mark 4 / 350F.
- Butter and line a 12 hole muffin tin with paper cases.
- Now cream the sugar, honey and butter with an electric mixer until light and fluffy.
- Slowly whisk in the eggs, one at a time.
- Gently fold in the flour, baking powder and mashed bananas until you can JUST see traces of flour left.
- Spoon equally into the 12 muffin holes.
- Bake in the oven for 20-25 minutes until you can gently press them and they bounce back.
- Remove from the oven anf allow to cool in the tin, then transfer to a cooling rack.
Video
Nutrition
Calories: 216kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 16mg | Potassium: 244mg | Fiber: 2g | Sugar: 17g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg