Muffins à la banane et à la farine de sarrasin avec des flocons d'avoine

Directions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.

2. Flax egg: In a small bowl, combine 2 tablespoons of ground flaxseeds with 6 tablespoons of water. Stir well and let it sit for 5 minutes to thicken.

3. Topping: In a small bowl, mix together the rolled oats, coconut sugar, melted coconut oil, ground cinnamon, and a pinch of salt. Stir until the oats are coated and the mixture is well combined. Set aside.

4. In a large bowl, mash the ripe bananas with a fork until smooth. Add the coconut sugar, melted coconut oil, flax egg (flaxseed mixture), and vanilla extract. Stir until everything is well combined.

5. In a separate bowl, whisk together the buckwheat flour, baking soda, salt, and cinnamon (if using).

6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients. Stir until just combined. Add the almond milk and stir again until the batter is smooth. If you’re adding walnuts or chocolate chips, fold them in now.

7. Evenly distribute the muffin batter into the muffin tin, filling each cup about 3/4 full.

8. Spoon a small amount of the oat topping mixture on top of each muffin, pressing it lightly into the batter.

9. Bake for 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

10. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.