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Eggless buckwheat banana muffins recipe
US measuring cups are used (1 cup = 240 ml)
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Muffins
Calories
198
kcal
Author
Kanan
Ingredients
▢
1
cup
Kuttu ka atta (Buckwheat flour)
▢
1
teaspoon
Baking soda
▢
¼
teaspoon
Ground cinnamon
▢
¼
cup
Unsalted butter
melted and cooled, ** or use OIl
▢
½
cup
Light brown sugar
▢
1
cup
banana
mashed
▢
¼
cup
Plain yogurt
▢
⅓
cup
Walnuts
or almonds or pecan, chopped, optional
Instructions
Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
Line a muffin tray with cupcake liners or lightly spray it with nonstick cooking spray or lightly grease it with butter or oil. Keep it aside.
Making eggless buckwheat banana muffins recipe:
Take buckwheat flour, baking soda and cinnamon powder in a bowl. Mix it well and keep it aside.
In another bowl, take melted butter or oil. Add light brown sugar.
Beat it well so it becomes creamy.
Add mashed banana and yogurt. Again beat it and mix well.
Add dry flour mixture. Mix it and halfway through switch to spatula to avoid the over mixing.
If using nuts add them at this time and fold them in.
Divide the batter into prepared muffin tray.
Bake in preheated oven for 22-25 minutes. Check by inserting a toothpick in the center of the muffin, if it comes out clean then it is ready.
Remove it from the oven and let them cool in the pan for 5 minutes.
Then remove it to the cooling rack and let them cool.
Nutrition
Calories:
198
kcal
|
Carbohydrates:
26.8
g
|
Protein:
3.8
g
|
Fat:
9.6
g
|
Saturated Fat:
4.1
g
|
Cholesterol:
16
mg
|
Sodium:
208
mg
|
Potassium:
240
mg
|
Fiber:
2.6
g
|
Sugar:
13
g
*Nutrition information is a rough estimate for 1 serving
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