Description
These buckwheat banana muffins are super easy to make. They’re fluffy, moist, and naturally gluten-free with just the right touch of sweetness. A wholesome snack both kids and adults will love!
Ingredients
Scale
- 1 1/3 cups (160g) buckwheat flour
- 1 cup (100g) almond meal
- 1 cup (250g) mashed ripe banana
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup melted butter
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 3 tablespoons brown sugar (optional)
Instructions
- Preheat the oven to 160°C (320°F). Grease a muffin pan with butter or lightly spray with oil.
- In a large bowl, whisk together the mashed bananas, eggs, vanilla extract, and melted butter until smooth and well combined.
- Stir in the almond meal, buckwheat flour, cinnamon, baking powder, and sugar (if using). Mix until just combined—avoid overmixing.
- Use an ice cream scoop or spoon to divide the batter evenly between 9 muffin cavities. If desired, place a slice of banana on top of each muffin.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use light buckwheat flour that’s fine, soft, and not grainy. Dark buckwheat flour can have a stronger, earthier or slightly bitter taste.
- Nutrition calculated without added sugar*
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/9 muffins
- Calories: 214
- Sugar: 5.5g
- Fat: 12.2g
- Saturated Fat: 4.2g
- Carbohydrates: 17.8g
- Fiber: 3.8g
- Protein: 6.1g