Banana Buckwheat Muffins
User Reviews
4.9
Banana Buckwheat Muffins
Description
These Banana Buckwheat Muffins use buckwheat flour for a distinct earthy taste and dense texture. Mashed bananas provide moisture and natural sweetness. Ground flax seeds mixed with water act as a vegan egg substitute, which can be exchanged for eggs if preferred. Olive oil and maple syrup add richness and subtle sweetness.
The muffin batter is spiced with cinnamon and leavened with baking powder. Folding in chopped walnuts or chocolate chips optionally introduces crunchy or sweet notes. Baking at 350 degrees Fahrenheit for 22 to 25 minutes encourages rising and cracking tops without over-drying.
The muffins have moderate sweetness and a soft crumb with slight chewiness from flax and buckwheat. They suit those seeking a less sugary option or incorporating whole grain flavors. Leftover muffins keep well refrigerated for several days, maintaining moistness.
Using eggs adds fluffiness, while omitting maple syrup reduces sweetness further. The recipe flexibility makes it adaptable to different dietary preferences.
Ingredients
- 3 large banana about 1 ½ cups mashed, ripe
- 1 tablespoon flax seeds ground
- 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 walnuts chopped
- 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. (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
- This recipe is vegan using ground flax seed and water as an egg substitute; swapping in 2 eggs produces fluffier muffins.
- The muffins have a mild sweetness; adding chocolate chips enhances the sweet flavor popular with children.
- You may omit the maple syrup and use ¼ cup water instead for a less sweet version with no added sugar.
- Nutrition info is approximate for muffins without optional add-ins.
- Allow muffins to cool for 30 minutes before eating for best texture.
- Store leftover muffins in an airtight container in the refrigerator up to 5 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
