Food recipes
Mini Buckwheat Millet Banana Nut Muffins
Mini Buckwheat Millet Banana Nut Muffins Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate lea...
Mini Buckwheat Millet Banana Nut Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
sweetener, syrup, agave
egg, white, raw, fresh
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
bananas, raw
nuts, walnuts, english
Directions:
Preheat oven to 375 degrees Fahrenheit.
In a large bowl sift flours, baking powder, soda, salt, and sugar.
Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat.
In a small bowl combine egg white, milk, oil, and agave.
Add wet mix to dry mix.
Blend in bananas and nuts.
Grease 2 mini muffin pans with leftover coconut oil.
Add 1 heaping tablespoons batter to each cup (almost completely full).
Bake at 375 for 20-25 minutes.
When done, move to wire cooling rack.
Let cool 3-5 minutes.
Flip pan over and muffins should fall out.
If not, scrape around edges with plastic knife.
Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
sweetener, syrup, agave
egg, white, raw, fresh
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
bananas, raw
nuts, walnuts, english
Directions:
Preheat oven to 375 degrees Fahrenheit.
In a large bowl sift flours, baking powder, soda, salt, and sugar.
Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat.
In a small bowl combine egg white, milk, oil, and agave.
Add wet mix to dry mix.
Blend in bananas and nuts.
Grease 2 mini muffin pans with leftover coconut oil.
Add 1 heaping tablespoons batter to each cup (almost completely full).
Bake at 375 for 20-25 minutes.
When done, move to wire cooling rack.
Let cool 3-5 minutes.
Flip pan over and muffins should fall out.
If not, scrape around edges with plastic knife.
Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.