Mini Buckwheat Millet Banana Nut Muffins – a delicious recipe with buckwheat flour, millet flour, baking powder, baking soda, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
352
kcal
Calories
17
g
Fat
45
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup buckwheat flour, 1/2 cup millet flour, 1 teaspoon baking powder, 1/16 teaspoon baking soda, and more.
Yes, Mini Buckwheat Millet Banana Nut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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