Mini Buckwheat Millet Banana Nut Muffins - cooking recipe

Ingredients

1/2 cup buckwheat flour
1/2 cup millet flour
1 teaspoon baking powder
1/16 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon sugar
1 tablespoon agave nectar
1/8 cup egg white
1/2 cup nonfat milk
1 1/2 tablespoons coconut oil (melted)
1 cup mashed banana (2 bananas)
1/2 cup walnuts (chopped)

Preparation

Preheat oven to 375 degrees Fahrenheit.
In a large bowl sift flours, baking powder, soda, salt, and sugar.
Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat.
In a small bowl combine egg white, milk, oil, and agave.
Add wet mix to dry mix. Blend in bananas and nuts.
Grease 2 mini muffin pans with leftover coconut oil.
Add 1 heaping tablespoons batter to each cup (almost completely full).
Bake at 375 for 20-25 minutes.
When done, move to wire cooling rack. Let cool 3-5 minutes.
Flip pan over and muffins should fall out. If not, scrape around edges with plastic knife.
Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.