Buckwheat and Cranberry Muffins

400 °F

Preparation : 15 minutes

Cooking : 15 minutes

12 muffins portions

intermédiaire

Ingredients

  • 1/4 cup. buckwheat flour
  • 3/4 cup. brown rice flour
  • 1/4 t. quinoa flake
  • 1 cup. ripe banana (in puree)
  • 2 eggs
  • 1/2 cup. dried cranberry
  • 1/2 cup. almond milk
  • 1/2 Tps. guar gum
  • 1 1/2 Tsp. baking powder
  • ¾ Tbsp Sodium bicarbonate
  • 2/3 cup. brown sugar
  • 2 Tbsb Olive Oil
  • 1/2 cup. pecan nuts (broken)

Preparation

  • 1. In a bowl, mix all the ingredients with the cranberry.
  • 2. In a second bowl whisk slightly the eggs, add the bannana, the olive oil and the almond milk.
  • 3. Add the dry ingredients into the wet ingredients and mix until you have a humid texture, don’t mix to much.
  • 4. Grease a muffin pan and pour the mix into it.
  • 5. Cook for 15 minutes at 400F.