Overnight Buckwheat Banana Pancake Muffins
These mini muffins are a variation of my Overnight Buckwheat Banana Pikelets. They are gluten, dairy and refined sugar free and make a great snack or easy breakfast on the go. The mixture is fermented which makes them easier to digest, nutrient rich and extra fluffy and flavoursome.
Overnight Buckwheat Banana Pancake Muffins
Makes 24 mini muffins
Gluten free, dairy free, nut free
Ingredients:
1 cup buckwheat flour
1/2 cup water
1/4 cup water kefir, kombucha or yoghurt
2 bananas mashed
2 eggs
2 tablespoons psyllium husk
2 tablespoons honey
1 tsp apple cider vinegar
1/2 tsp bicarb soda
1/2 tsp cinnamon
1/2 tsp vanilla powder
Instructions:
In a small bowl or jar, mix buckwheat, kefir and water together.
Cover with a tea towel or muslin cloth and leave on the bench to ferment overnight or for 6-12 hours.
After the mixture has fermented, mash bananas into a large bowl. Add eggs and whisk until combined. Add the rest of the ingredients and stir well.
Pour into small silicone mini muffin trays and bake at 180C for approximately 20 minutes or until they bounce back and are light brown.
Allow to rest for 5-10 minutes before popping them out of the muffin trays and letting them cool on a wire tray.
You can store these in an airtight container on the bench for a day, then transfer to the fridge where they will keep for 3-4 days.
Notes:
If you're in a hurry you can make these muffins without fermenting the mixture. Add the flour, water and kefir after you whisk the eggs and bananas.
