Mini Buckwheat Millet Banana Nut Muffins

Buckwheat and millet are gluten-free and very good for you. They’re high in protein, amino acids, and vitamins. The banana in these muffins is what makes these normally dry grains moist, hearty and satisfying.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 24 Muffins

Ingredients

• 1⁄2 cup buckwheat flour
• 1⁄2 cup  millet flour
• 1  teaspoon baking powder
• 1⁄16 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1  tablespoon sugar
• 1  tablespoon  agave nectar
• 1⁄8 cup  egg white
• 1⁄2 cup nonfat milk
• 1 1⁄2 tablespoons coconut oil (melted)
• 1  cup  mashed banana (2 bananas)
• 1⁄2 cup walnuts (chopped)

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl sift flours, baking powder, soda, salt, and sugar.
3. Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat.
4. In a small bowl combine egg white, milk, oil, and agave.
5. Add wet mix to dry mix. Blend in bananas and nuts.
6. Grease 2 mini muffin pans with leftover coconut oil.
7. Add 1 heaping tablespoons batter to each cup (almost completely full).
8. Bake at 375 for 20-25 minutes.
9. When done, move to wire cooling rack. Let cool 3-5 minutes.
10. Flip pan over and muffins should fall out. If not, scrape around edges with plastic knife.
11. Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.