Banana Buckwheat Chocolate Chip Mini Loaves

INGREDIENTS

1 1/4 CUPS OF BUCKWHEAT FLOUR
1/4 CUP ALMOND FLOUR
1 TSP CINNAMON
1 TSP BAKING SODA
1 TSP BAKING POWDER
1/4 TSP SALT
1 TSP PSYLLIUM HUSK
1/4 CUP ALMOND MILK
3-4 MASHED OVER RIPE BANANAS (ABOUT 1 1/3 CUPS)
1/4 CUP COCONUT OIL
1/4 CUP HONEY OR MAPLE SYRUP
1 TSP VANILLA EXTRACT
1/3 CUP HEMP HEARTS
1/2 CUP CHOCOLATE CHIPS

DIRECTIONS

Preheat oven to 375°. Grease your muffin or mini loaf tray using coconut or grape seed oil. You could also use parchment paper cups if you have them on hand. Start by mashing your bananas and adding in all the wet ingredients into a bowl. I used my Vitamix to blend all the wet ingredients together. From there mix or blend in all the dry ingredients, eliminating the hemp hearts and chocolate chips. Once your mixture is blended or stirred you can add in the last two ingredients and then transfer the mix into your muffin tin. Bake for about 30 minutes and voila. The most delicious, filling and satisfying breakfast!