Total Choice Buckwheat Banana Muffins

These hearty muffins are perfect for a relaxing weekend morning and are just as easy to grab on a busy morning before work. Bake these up on a Sunday afternoon and enjoy all week long. Get the complete Total Choice Plan here.

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1 cup Toasted buckwheat flour
1 cup Brown rice flour
1 tsp Xanthan gum
1 tbsp Baking powder
1 tsp Salt
1/2 tsp Nutmeg
1 Egg
1/4 cup Safflower oil
1/4 cup Unsweetened applesauce
2 1/2 Pureed bananas (medium)
3/4 cup Unsweetened vanilla almond milk
3 tbsp Agave nectar

Preheat oven to 375F.

In a small bowl, whisk together dry ingredients.

In a large bowl, mix together all wet ingredients.

Whisk the dry ingredients into the wet ingredients.

Scoop into muffin tins, sprayed with canola oil spray, and bake for 20-23 minutes.

Let cool 10 minutes, remove from pan and let cool on wire rack. 

Makes 12 servings: Serving size: 1 muffin

Calories: 150, Sodium: 230 mg, Sugar: 8 g, Cholesterol: 15 mg, Saturated fat: 0 g, Fiber: 3 g, Protein: 3 g, Carbohydrate: 23 g

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