Buckwheat banana muffins

A recipe for adherents of proper nutrition - muffins, or cupcakes, made from buckwheat flakes and buckwheat flour. Moist, fluffy, flavorful yet low-calorie banana muffins.

Ingredients

• Chicken eggs - 1 pc.
• White sugar - 1/3 cup
• Banana - 1 pc.
• Kefir - 1 glass
• Buckwheat flakes - 1 cup
• Buckwheat flour - 1/2 cup
• Baking powder - 1 tsp
• Refined sunflower oil - 2 tbsp.

Directions

1. Pour the flakes into a deep bowl, pour a glass of kefir and leave for 10 minutes. During this time, the flakes will swell and absorb all the liquid.
2. In a second deep bowl, beat the egg with the sugar until foamy. Mash a banana here - you can do this with a potato masher.
3. Mix swollen cereal with banana and egg.
4. In a bowl with the main ingredients, sift the buckwheat flour through a sieve, enriching the dough with oxygen.
5. Vegetable oil is also mixed into the dough.
6. The last ingredient is baking powder, gently mix the contents of the bowl with a spoonful of baking powder.
7. Lubricate the molds with vegetable oil (silicone can not be lubricated) and carefully fill them with dough for 2/3 of the volume.
8. Bake buckwheat muffins in an oven preheated to 180 degrees for 40-45 minutes, until tender. Check readiness with a dry match.
9. Once the banana muffins have cooled slightly, remove them from the molds and serve.
10. Perfectly reveals the taste of banana-buckwheat muffins with a glass of warm milk. Are we trying?