I haven’t posted a while. Tamara was with me at home for two and a half years. And sitting in front of a computer with an active and curious toddler is a privilege.
I admit that I am also very active on Instagram (join me! I promise it will be fun :)) – and it also takes time and resources and somehow my cute littel blog that I started somewhere 8 years ago, in Phoenix, AZ has been pushed aside.
So quick update, for two and a half years I have not consumed white sugar, white flour and any other product that contains gluten or sugar. I still cook and bake “regular” food for Dima and the kids.
But after a lot of diets, and attempts to lose weight, specially after giving birth, I realized that this is what works for me – so I’m sticking with it 🙂
So I made banana muffins from green buckwheat flour and I finally did an experiment and it turned out well, so I’m sharing it with you 🙂
Ingredients
About 12 muffins
3 Ripe bananas
2 Eggs
1 Cup of green buckwheat flour
A teaspoon of baking powder
Half a cup of date honey (Silan)- or you can use natural maple syrup
A teaspoon of vanilla extract
2-3 tablespoons of coconut oil (melted )
A handful of chocolate chips for decoration
Instructions
Preheat the oven to 170 celsuis
Add the eggs into a bowl and mix well
Add the date honey, the vanilla extract and coconut oil and mix until smooth
Add the green buckwheat flour and baking powder and mix well
Mash the bananas and add to the bowl and mix well
Divide the batter into muffin tins
Sprinkle chocolate chips on top
Bake for 15-20 minutes.
Cool and enjoy 🙂
Isn’t easy?? And gluten free!!
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