buckwheat muffin recipe | buckwheat banana muffins recipe
These buckwheat muffins are packed with fiber, protein, and essential minerals, while being gluten-free and vegan-friendly.
Servings: 6 people
Equipment
- Air fryer or oven
- Whisk, muffin cups, muffin trays for baking
- Grinder to grind chia seeds or flax seeds
Ingredients
- 1 tbsp. powdered chia seeds 1 tablespoon powdered chia seeds soaked in ⅓ cup water for 15 minutes
- ⅓ cup water to soak powdered chia seeds
- 2 medium bananas
- ¼ cup oil coconut or sunflower
- ¼ cup raw sugar or coconut sugar
- ¼ cup milk /any vegan milk
- ½ tablespoon cocoa powder I prefer dutch processed cocoa
- ¾ cup buckwheat flour kuttu flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 2 tbsp. sunflower seeds or a mixture of seeds like hemp seeds,pumpkin seeds
Instructions
- Mix powdered chia seeds with water with aspoon. Keep it aside for 5 mins.
- Mash the bananas using a fork or a potato masher.
- In a large bowl, whisk together sugar, oiland mashed bananas.
- Add chia seed mix with milk.
- Mix buckwheat flour with baking soda, bakingpowder and add to mixing bowl.Mix the batter, until all ingredients aremixed. Do not overmix.
- Mix buckwheat flour with baking soda, baking powder and to mixing bowl.
- Mix the batter, until all ingredients are mixed.Do not overmix.
- Pour the batter in muffin liners or agreased muffin tray. Garnish it with seeds.
In Oven
- Preheat the oven at 170 deg C for 10 mins.
- Bake in an oven for 25 mins or until toothpick comes clean.
In Air fryer
- Preheat the air fryer at 150 deg C for 5 mins.
- Use 2-3 muffin liners for each muffin so that the shape is retained. Use the bake/roast option for 18-20 mins at 150 deg C or using the baking option
- Check if the toothpick comes out clean,if not, bake for further 2-3 minutes.
Notes
If you are using a stand mixer, avoid over mixing the ingredients.