1 Cup Buckwheat Flour 1 Cup Whole Wheat Flour, regular or albino 1 Cup Rolled Oats 1 Cup Raisins 1 Cup Chopped Walnuts 1/2 Tbs. Baking Soda 1/2 Tbs. Baking Powder 1 tsp. Ground Cinnamon 1 Pinch Salt
Wet Ingredients:
3 Bananas, big fat ones or 4 regular size, very ripe 2 Eggs 2 Tbs. Agave Nectar or Maple Syrup 2 Tbs. Canola Oil 1 Cup Low-Fat Plain Yogurt
Heat Oven To 350°
Measure and place one cup of buckwheat flour, whole wheat flour and rolled oats into a mixing bowl.
Measure and chop walnuts.
Add walnuts and raisins into the bowl.
Note: If you want to cut calories you can use half the amount of walnuts and raisins.
Using clean hands, mix and toss all ingredients.
Be sure to separate any raisins that may be stuck together.
Place a small hand strainer over the bowl.
Measure and add baking soda, baking powder, salt and cinnamon to the strainer.
Mix and sprinkle these ingredients over the others.
Mix and toss together again.
Bananas need to be very ripe.
Peel bananas and place into a mixing bowl.
Use a small whisk to chop the bananas into a chunky puree.
Add eggs and mix together.
Add remaining wet ingredients to the bowl.
Whisk everything together.
Pour wet ingredients over the dry.
Begin to mix and fold ingredients together.
Be sure to scrape the sides and bottom of the bowl as you mix.
Do not over mix.
Spray or rub a light coat of oil into each cup of the muffin pan.
Fill each cup to the top with batter.
Use all of the batter and try to make each muffin the same size.
Place muffin pan on a middle rack in the hot oven.
Bake for 28 to 30 minutes.
Remove pan from oven and let cool for 15 minutes.
Remove muffins from the tin.
You can serve the muffins at this time or wait until they are cool and wrap each one in plastic.
Place wrapper muffins into a large freezer bag and freeze until needed.
To serve frozen muffins you can let them thaw for an hour or so, or you can unwrap them and microwave for thirty seconds.
