These are delicious! Gavan Murphy, the healthy chef, brought some into the studio this morning and I promise you they are awesome!!!
Banana Buckwheat Muffins
Recipe
Makes about 10 muffins
½ cup buckwheat flour
1/4 cup whole wheat flour
1/4 cup oats – toasted in dry saute pan for 5 mins, lightly browned
2 tbsp raw wheat germ
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup Xylitol (birch sugar)
1 1/2 bananas – mashed
2 large organic eggs – whisked
1 1/4 cups grated carrot
1/4 cup canola oil
DIRECTIONS:
Preheat oven 325°F.
Combine flours, oats, wheat germ, allspice, nutmeg, cinnamon and salt in a food processor and mix until fine.
Add all remaining ingredients in a large mixing bowl and using your hands, mix until all ingredients are incorporated. Then add in the blended dry ingredients and mix everything together until moist.
Spray muffin tin with canola oil spray and fill each muffin mold 3/4 full.
Pop in oven for 20-25 minutes.
To check if they’re baked all the way though, pierce a muffin in the center with a toothpick and if it comes out clean, you’re good to go.
Remove from oven and let cool in the tins.
To store: Once completely cool and at room temperature, store in an airtight container to retain freshness.
To Freeze: Put in airtight Tupperware containers or Ziploc bags and freeze for up to 3 months. Freeze in batches of 3 or 4 for convenience.
