Description
Strawberry buckwheat muffins with yoghurt. Low FODMAP, gluten-free and lactose-free. A delicious and healthy snack! Only 111 calories.
Ingredients
Scale
- 150 g buckwheat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 75 ml lactose-free yoghurt
- 25 ml maple syrup
- 1.5 bananas
- 2 eggs, at room temperature
- Strawberries
Instructions
- Preheat the oven to 200 degrees Celsius. Place silicone or paper muffin cups into a muffin tin.
- Mix the buckwheat flour with the baking powder, cinnamon and salt.
- Mash the 1.5 bananas with a fork. Add this together with the yoghurt, maple syrup and the eggs to the flour. Mix everything together.
- Cut a few strawberries into pieces.
- Divide the mixture over the muffin cups and press the strawberry pieces into the mixture.
- Bake the muffins in the oven for about 20-25 minutes.
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 1
- Calories: 111
- Fat: 2
- Carbohydrates: 20
- Fiber: 2
- Protein: 4