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Description
for darcy
Ingredients
US|METRIC
4 SERVINGS
- 3 bananas (very ripe, mashed, about 1 cup mashed)
- 3/4 cup natural peanut butter (or nut butter of choice)
- 3/4 cup buckwheat flour (sprouted)
- 1/4 cup pure maple syrup
- 1/2 tsp. fine sea salt
- 1/2 tsp. baking soda
- 1 Tbsp. apple cider vinegar
- 1 cup fresh raspberries
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Directions
- Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. (I use these reusable silicone cups.) In a large mixing bowl use a fork to mash the ripe bananas until they have a puree-like consistency-- it's okay if there are a few lumps. Add in the peanut butter, buckwheat flour, maple syrup, salt, and baking soda and mix well until a sticky batter is created, then stir in the vinegar last. Fold in the fresh raspberries and divide the batter between the 12 muffin cups.
- Bake until the centers are firm and the tops begin to crack, about 20 minutes. Cool completely in the pan before serving, and store the muffins in a sealed container in the fridge for up to a week.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol |
Sodium470mg20% |
Potassium910mg26% |
Protein16g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate65g22% |
Dietary Fiber12g48% |
Sugars29g |
Vitamin A2% |
Vitamin C30% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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