Bran Buckwheat Banana Muffins

These muffins may look like regular muffins but they are not your standard wheat-flour, butter-filled sugar-laden muffins.

Using wheat bran, buckwheat and quinoa flour as the alternative flour-base and bananas as natural sweetener, these dense and moist Buckwheat Quinoa Banana Muffins are higher in fiber and protein, which make them healthier and more nutritious than regular muffins.

With coconut flour and coconut oil, these muffins also bakes out with a nice aroma. I definitely enjoy a dense, hearty, healthy and delicious muffin anytime. How about you?

Note: As alternative flour base, oil and sweetener are used here, these muffins are unlike those soft, fluffy, and light muffins made from whole-wheat flour/enriched flour, butter and sugar.

Buckwheat Quinoa Banana Muffins
Dry Ingredients:
1 cup wheat bran, 1/2 cup buckwheat flour, 1/3 cup coconut flour, 1/3 cup quinoa flour - mixed
1 tbsp baking soda
Handful of walnut pieces and gojiberries (Or any other nuts/seeds e.g. almond flakes, pumpkin seeds; and dried fruits e.g. raisins)

Wet Ingredients:
1 large ripe banana, mashed mixed with  2 tbsps coconut oil
1 egg+ 1 cup milk + 1 tbsp vinegar - whisked then add into mashed banana mixture

Directions: Mix the dry ingredients in a bowl. Prepare wet ingredients, as above, then add into dry ingredients. Combine thoroughly. Preheat oven 375F. Spoon the muffin batter into muffin pan lined with muffin baking cups. Bake the muffins for 30mins.

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