The purpose: moveable, scrumptious, and a bit nutritious! And so banana buckwheat muffins had been born! These nutty, healthful muffins are vegan, gluten-free, naturally sweetened, and straightforward to make with simply 1 bowl and 10 components required.
They’re nice for after-school snacks, on-the-go breakfasts, and extra! Seize your mixing bowl, let’s make muffins!
These 1-bowl buckwheat muffins start with the moist components: a flax egg, mashed banana, coconut sugar, a bit of oil, and vanilla.
Buckwheat can have a robust taste by itself (and a dense texture), so it’s not all the time our go-to gluten-free flour. However when paired with one other robust taste like banana? This low glycemic, gluten-free nutrient powerhouse seed goes in our muffins!
Then it’s on to the dry components: gluten-free flours, salt, and baking soda. To steadiness the denser texture of the buckwheat flour, we embrace almond flour and potato starch. The consequence? A healthful, not-too-heavy muffin with a excellent crumb texture!
The ultimate step earlier than baking: deciding whether or not these can be banana muffins or banana nut muffins. Including walnuts will get our vote! However for those who’re not a fan, nobody can be mad for those who depart them out. They usually positively received’t be mad for those who go rogue and throw in some chocolate chips.
We hope you LOVE these banana buckwheat muffins! They’re:
Nutty
Healthful
Completely banana-y
Slightly candy
Simple to make
& SO scrumptious!
These sturdy muffins are excellent for on-the-go breakfasts, brunch gatherings, after-school snacks, and a lot extra! Our Cinnamon Vanilla Dandelion Tea Latte and Simple Masala Chai can be scrumptious pairings.
Extra Healthful Muffin Recipes
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Servings 10 (Muffins)
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- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 2 medium ripe bananas
- 1/2 cup coconut sugar*
- 2 Tbsp avocado oil or melted coconut oil (or different impartial oil)
- 1 tsp vanilla extract
- 1/3 cup buckwheat flour (do-it-yourself or store-bought)
- 1/4 cup potato starch (NOT potato flour)
- 1/4 cup almond flour* (we like Wellbee’s)
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chopped walnuts (non-obligatory)
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Preheat your oven to 350 levels F (176 C) and line a standard-size muffin pan with paper liners. Put aside.
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To a medium mixing bowl, add flaxseed meal and water. Stir to mix and let gel for five minutes.
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Add the bananas to the flax combination and mash effectively with a fork till solely little chunks of banana stay. We desire them to be fairly easy! Subsequent add coconut sugar, oil, and vanilla extract. Whisk effectively to mix. Add buckwheat flour, potato starch, almond flour, baking soda, and sea salt. Whisk till no flour streaks stay. If utilizing walnuts, fold them into the batter at this level.
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Divide the batter evenly between 10 muffin liners (or 12 if together with walnuts // modify if altering batch measurement) and bake for 35-40 minutes or till a toothpick inserted into the middle comes out with just a few crumbs.
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As soon as cooked, let the muffins cool for 10 minutes within the muffin pan earlier than transferring to a wire rack to chill fully earlier than having fun with. Leftovers may be saved flippantly lined at room temperature for as much as 3-4 days or frozen for 1 month!
*If you happen to are likely to desire less-sweet treats, you should utilize half the quantity of coconut sugar with success. Ensure that to let the muffins cool absolutely for finest texture.
*Each do-it-yourself and store-bought buckwheat flour work effectively on this recipe. Retailer-bought can be a bit extra dry and do-it-yourself a bit extra moist.
*Almond flour retains these muffins a bit of moist with a crumb-like texture. If you should make them almond-free, cashew flour can be the following best choice. If nut-free, you could possibly strive sunflower seed meal, however it might give your muffins a green-tinted coloration due to the best way the seed meal reacts with baking soda.
*Vitamin info is a tough estimate calculated with out non-obligatory components.
Serving: 1 muffin Energy: 131 Carbohydrates: 22.6 g Protein: 1.5 g Fats: 4.6 g Saturated Fats: 0.5 g Polyunsaturated Fats: 0.9 g Monounsaturated Fats: 2.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 154 mg Potassium: 137 mg Fiber: 1.5 g Sugar: 12.8 g Vitamin A: 2 IU Vitamin C: 2 mg Calcium: 12 mg Iron: 0.3 mg
