3 very ripe bananas, mushed
3/4 cup honey
2 tbs ground flaxseeds mixed with 4 tbs water & left to stand for +- 5 mins before adding
1/3 cup apple sauce (or oil if you wish)
1/3 cup plain greek yoghurt
1/2 tsp vanilla
1 cup buckwheat flour
3/4 cup uncooked oats
1/2 tsp baking soda
1 tsp baking powder
1/2 cup chopped pecans
1. Preheat oven to 180 C / 375 F and grease muffin tins.
2. Combine bananas, honey, apple sauce, yoghurt, vanilla & flaxseed mixture
3. In a large bowl combine flour, oats, baking powder & baking soda. Pour banana mixture into dry ingredients and stir to just combine.
4. Stir in pecans and divide among muffin tin. Bake for about 15-18 minutes or until tester stick comes out nearly clean.
I used mini bread loaf tins because my muffin tins were occupied by cinnamon sweet potato muffins, so I baked it for 18 mins and they came out perfect, so you may have to bake them for a slightly shorter time if using a muffin tin.
These sticky, moist & soft muffins would make for a great dessert served with cream. :)
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