Ingredients

The following ingredients have 14 Servings
  • 1 cup rolled oats (120 g)
  • 2 cups light buckwheat flour (280 g)
  • 2 ¼ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp cinnamon powder
  • ½ cup coconut or brown sugar (100 g)
  • 1 14-ounce can coconut milk (400 ml)
  • 1 banana
  • 1 cup applesauce (280 g)
  • Coconut or brown sugar to taste for the crunchy topping

Instruction

  • Preheat the oven to 355ºF or 180ºC.
  • Blend the rolled oats in a blender or food processor until you get a flour consistency.
  • Place the oats in a large mixing bowl and add the rest of the dry ingredients (buckwheat flour, baking powder, baking soda, cinnamon and sugar). Stir with a spoon.
  • Place the coconut milk and the banana in a blender and blend until smooth. Then add the mixture to the mixing bowl.
  • Add the applesauce and mix until well combined.
  • Scoop the batter into the muffin pan (I use an ice cream scooper to scoop the batter in perfectly, but it's not necessary).
  • Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool for at least 5 minutes before removing them from the muffin pan. Then place on a wire rack to cool completely.