Healthy Buckwheat Muffins
User Reviews
5
Healthy Buckwheat Muffins
Description
This recipe blends mashed ripe bananas with almond butter and maple syrup to create moist, naturally sweet wet ingredients. The dry mix consists of buckwheat flour, cinnamon, baking powder, and sea salt. Combining these produces a batter that bakes into tender muffins with a slightly dense yet soft crumb thanks to buckwheat's texture and the leavening from baking powder.
Baking at 350℉ for about 20 minutes gives muffins that are cooked through and stay moist. Using ripe bananas enhances sweetness and moisture, while cinnamon adds a gentle spiced note. Buckwheat flour provides a grainy, earthy flavor distinctive from wheat-based muffins.
These muffins work well for breakfast or as a snack, offering a gluten-free alternative for those avoiding wheat. Their natural sweetness and texture suit those looking for moderately sweet baked goods without refined sugars.
Allow muffins to rest after baking to set fully before removing from the pan. Storage at room temperature lasts a few days; refrigeration or freezing extends their shelf life. Using fresh, active baking powder and weighing flour accurately helps achieve consistent results.
Ingredients
Wet Ingredients
- 1.5 cups banana from approx. 3 large or 4 medium bananas, mashed ripe
- ¼ cup almond butter
- ⅓ cup maple syrup
Dry Ingredients
- 200 grams buckwheat flour approx. 1.5 cups
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt sea salt
Instructions
- Preheat the oven to 350℉/176℃ and line a muffin pan with parchment liners.
- Mash your bananas to a very fine mash, place them in a large bowl, and add the almond butter and maple syrup to the same bowl. Mix well.
- Then add all the dry ingredients and stir until combined.
- Divide the mixture between your 12 muffin cups and bake for 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Remove the buckwheat muffins from your oven and let them rest for 5-10 minutes before transferring them to a wire rack.
Notes
- Use ripe bananas with brown spots for sweeter muffins; thaw frozen bananas to room temperature before mashing.
- Weigh buckwheat flour on a kitchen scale for accuracy to avoid dense muffins.
- Use fresh, effective baking powder for proper rise.
- Let muffins cool 5-10 minutes before removing from pan to prevent breaking.
- Store muffins at room temperature for 2-3 days, refrigerate up to 4 days, or freeze airtight for 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138cal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Sodium | 171mg | 7% |
| Potassium | 257mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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