Buckwheat Banana & Poppyseed Muffins – Gluten-free




Buckwheat Banana & Poppyseed Muffins – Gluten-free

Makes 12 muffins

– 1/4 cup coconut sugar
– 1/4 cup poppyseeds
– 1 cup buckwheat flour
– 1 cup oat flour (ground oats)
– 1 tsp baking powder
– 1 tsp baking soda
– 1 1/2 tsp cinnamon
– pinch of salt
– 3 mashed bananas
-3 1/2 tablespoons coconut oil
– 2 eggs
– 3/4 cup of low fat Greek yogurt
– 2 teaspoon vanilla extract
– 1 banana, sliced, for topping on the muffins
– icing sugar for dusting on top

1. Preheat the oven to 180 degrees celsius and line a muffin tin with liners.
2. Add the coconut sugar, poppyseeds, buckwheat flour, oat flour, baking powder, baking soda, cinnamon and pinch of salt in a bowl. Mix.
3. Create a well in the centre of the bowl in the dry ingredients and add the wet ingredients: mashed bananas, eggs, vanilla extract, yogurt, and coconut oil. Mix.
4. Divide mixture into muffin liners and place sliced banana pieces on top of each muffin. Bake for 20 – 25 minutes, or until toothpick comes out clean. Allow to cool in pan for 5 minutes once removed from oven.
5. Enjoy with a sprinkle of icing sugar 🙂


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