SERVINGS: 6 PREP TIME: 10 MINUTES COOKING TIME: 25 MINUTES
INGREDIENTS
4 pumps [4 g] Avocado Oil Cooking Spray
2 medium [236 g] Banana (Mashed ripe bananas)
0.5 cup [96 g] Organic Coconut Sugar
0.75 cup [183 g] Unsweetened Applesauce
1 large [50 g] Egg
1 tsp [4.2 g] Vanilla Extract
0.75 cup [90 g] Oat Flour
0.25 cup [30 g] Buckwheat Flour
1 tsp [4.6 g] Baking Soda
1 tsp [1.2 g] Kosher Salt
3 tbsp [45 g] Pumpkin Seed Protein Powder
12 medium [528 g] Egg (Hard-Boiled)
3 medium [540 g] Apples (Sliced)
DIRECTIONS
1. Preheat oven to 350°F (176°C).
2. Spray a 6-compartment muffin pan with avocado oil
cooking spray, or line it with parchment cupcake
liners.
3. In a large bowl, mash the bananas until only a few
lumps remain. Add the coconut sugar, unsweetened
applesauce, egg, and vanilla extract. Mix until blended.
4. Add the oat flour, buckwheat flour, baking soda,
kosher salt, and pumpkin seed protein powder to the
bowl. Stir until just combined. Be sure not to overmix.
5. Pour the batter evenly into the muffin pan and bake
for 20-25 minutes or until the center is set and a
toothpick or cake tester comes out clean.
6. Let the banana muffins cool completely before serving.
Pair with 2 hard-boiled eggs and ½ of an apple per
serving for a complete meal.
NOTES
1. Serving size: This recipe was originally created to make
6 servings. If you are viewing a scaled version (such as 1
or 2 servings), some ingredient amounts may appear
unusual due to automatic calculations, and certain
steps in the directions may need slight adjustments.
Buckwheat Oat Banana Muffins
NUTRITION INFO
Energy : 404 kcal Fat : 11.9 g Carbs : 56.2 g Protein : 20.2 g Fiber : 6.4 g Sugar : 33.6 g
