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Banana Buckwheat Muffins

Banana Buckwheat Muffins

The ultimate comfort food, Banana Buckwheat Muffins are moist, delicious, and packed with wholesome ingredients. The natural sweetness of ripe bananas combined with nutty buckwheat flour creates a delightful treat. Perfect for breakfast or as an on-the-go snack, these muffins will satisfy your cravings and leave you wanting more!
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Course Breakfast
Cuisine American
Servings 12 servings
Calories 180 kcal

Equipment

  • Frying Pan
  • Whisk
  • Oven
  • Peeler
  • Chef's Knife
  • Mixing Bowl
  • Wooden Spoon
  • Baking Sheet

Ingredients
  

  • 3 large Ripe Bananas about 1 ½ cups mashed
  • 1 tablespoon Ground Flax Seeds
  • 3 tablespoons Water
  • 1/4 cup Olive Oil melted
  • 1/4 cup Maple Syrup
  • 1 cup Buckwheat Flour (light colored)
  • 2 teaspoons Ground Cinnamon
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Chopped Walnuts
  • 1/2 cup Chocolate Chips

Instructions
 

  • Preheat the oven to 350ºF and line a standard muffin tin with 12 paper or silicone liners.
  • Peel the bananas and mash them on a plate with a fork until they look relatively smooth.
  • In a large mixing bowl, combine the ground flax seed and water and whisk well.
  • Then add in the mashed banana, olive oil, and maple syrup. Mix well.
  • Add in the buckwheat flour, cinnamon, and baking powder, and stir again.
  • Fold in any extra add-ins you like, such as chocolate chips or walnuts.
  • Use a ¼ cup to scoop that batter into the lined muffin cups, distributing the batter evenly in the pan.
  • Bake at 350ºF for 22 to 25 minutes, until the muffins rise and the tops have started to crack.
  • Remove the muffin tin from the oven, and let the muffins cool for at least 30 minutes before serving.
  • Leftover muffins can be stored in an airtight container in the fridge for up to 5 days.

Notes

  • Tip 1: Nutrition information is for 1 of 12 muffins, without any add-ins. This information is automatically calculated and is just an estimate, not a guarantee.
  • Tip 2: This recipe is vegan as-written, but if you prefer a muffin with more protein, you can swap the ground flax seeds and water for 2 eggs, instead. They turn out slightly more fluffy with this swap!
  • Tip 3: This is not a very sweet muffin, so I highly recommend adding the chocolate chips if you are looking for a sweet treat.
  • Tip 4: You can omit the maple syrup and replace it with a 1/4 cup of water if you want an even less-sweet muffin made with no added sugar.
Keyword banana muffins, buckwheat muffins, Healthy Muffins, vegan baking