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| BANANA BUCKWHEAT MUFFINS | |
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1 c. flour 1/2 c. buckwheat flour 1/2 c. whole wheat flour 2 tbsp. poppy seed 2 tsp. baking powder 1 tsp. baking soda 3/4 tsp. ground nutmeg 3 med. bananas, very ripe 2 eggs 1/4 c. salad oil 1/4 c. honey In small bowl, mix flours, poppy seed, baking powder, baking soda and nutmeg. Break bananas into 1 inch chunks. In food processor or blender, combine bananas, eggs, oil and honey; whirl until pureed. Pour banana mixture into flour mixture; mix lightly just to blend. Spoon batter into 12 greased or paper lined muffin cups. Bake in 375 degree oven about 20 minutes. Remove from pan and cool. | |
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recipe reviews #45996
T Hertz (United States) says:
Found a fabulous nutritious low sugar snack for my son to take to school for snack. I skipped the poppy seed, the honey and the third banana and nutmeg then added yogurt, buttermilk, splenda and chocolate chips and bits of dried apricot. I used 1 cup of buckwheat and one cup of organic flour, mabe a tad more. Baked in paper cupcake cups filled 3/4 of the way or little more for about 15 minutes. Perfect. Husband and kids lov em'
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