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Parve
Medium
8 Servings
Allergens 
30 Minutes
Diets
You know those hearty, chewy oatmeal muffins you love? These are the pseudo-grain version, higher in fiber and protein with a lower glycemic index. They’re a treat for people who want that hearty grain feel but don’t do well with oats.
4 eggs, separated
18 ounces (510 grams) banana (approximately 4 large bananas, but measure for best results!)
1/2 cup cashew butter or Haddar Almond Butter
2 teaspoons vanilla extract
2–4 tablespoons Gefen Maple Syrup or honey (can be omitted)
1 and 1/2 teaspoons Gefen Baking Soda
1 and 1/2 cups buckwheat hot cereal, quinoa flakes, or a combination
1/2 cup Rorie’s Grain Free Flour Blend or almond flour
1/2–3/4 cup cacao nibs or high-quality chocolate chips, plus a bit more for sprinkling
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a food processor fitted with the S blade, beat egg whites until stiff.
Add bananas and process until completely smooth.
Add egg yolks, cashew or almond butter, vanilla, maple syrup or honey, and baking soda. Pulse until well incorporated.
Add your preferred combination of cereals and flour; process for about 30 seconds until very smooth.
Stir in cacao nibs or high-quality chocolate chips.
Line a standard-size or mini muffin tin with muffin papers. Pour batter into the cups. Sprinkle with extra cacao nibs or chocolate chips.
For smaller muffins, bake for 20 minutes. For larger muffins, bake for 23–25 minutes.
Styling and Photography by Baila Rochel Leiner
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can’t find buckwheat, is it going to work with oat bran?
These came out great! My family is abscessed with them!