Banana Buckwheat Muffins
User Reviews
4.9
123 reviews
Excellent
Banana Buckwheat Muffins
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These buckwheat muffins are naturally gluten-free and the perfect way to use up any ripe bananas you have on hand!
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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
Optional Add-Ins
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
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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. (Alternatively, you can replace the flax seed + water with 2 eggs.) 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
- 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.
- • 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!
- • This is not a very sweet muffin, so I highly recommend adding the chocolate chips if you are looking for a sweet treat. My kids love them this way!
- • 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.
- Note: This recipe was updated in August 2022. You can find the original recipe saved at the bottom of this post!
Nutrition Information
Show Details
Calories
126kcal
(6%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
100mg
(4%)
Potassium
268mg
(8%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
23IU
(0%)
Vitamin C
3mg
(3%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 100mg | 4% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
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