Eggless buckwheat banana muffins recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 Muffins
- 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
- 1/3 cup Walnuts or almonds or pecan, chopped, optional
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.
Calories: 198kcal | Carbohydrates: 26.8g | Protein: 3.8g | Fat: 9.6g | Saturated Fat: 4.1g | Cholesterol: 16mg | Sodium: 208mg | Potassium: 240mg | Fiber: 2.6g | Sugar: 13g
*Nutrition information is a rough estimate for 1 serving
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