Gluten-free buckwheat muffin with banana and apple
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Gluten-free buckwheat muffin with banana and apple - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup buckwheat flour
- 2 tsp baking powder
- 1 teaspoon ground cinnamon
- 1/4 tsp coarse salt
- 4 large OS category eggs
- Puree of 1 banana
- 1/2 cup honey
- 1 sweet apple
- 1/2 cup chopped walnuts
We recommend
Cooking the dish according to the recipe:
- Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners. In a bowl, combine the flour, baking powder, cinnamon, and salt. In another bowl, whisk the eggs, banana, and honey. Combine the wet ingredients with the dry ingredients, then fold in the apple and walnuts.
- Pour the batter into the pan. Bake until golden brown and a toothpick comes out clean, about 30 minutes. Let cool in the pan.
Dessert recipe muffins filled with applesauce and mashed dates.
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