Irresistible Buckwheat Blueberry Banana Muffins
These gluten-free, eggless muffins are made with sprouted buckwheat flour, a complete protein, and a burst of blueberries and bananas. They’re light, fluffy, and perfect for a healthy breakfast or snack!
Equipment
- Muffin tin
- Mixing bowls (large and medium)
- Fork or potato masher
- Measuring cups & spoons
- Wire Rack
- Oven
Ingredients
- 2 ripe Bananas
- 1/2 cup Milk (dairy or non-dairy)
- 1/4 cup Melted Butter (or vegetable oil for dairy-free) (or vegetable oil for dairy-free)
- 1/4 cup Brown Sugar
- 1/2 cup Buckwheat Flour
- 1 tsp Cinnamon
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Blueberries
- 1/2 cup Large Flake Oats (for texture)
- 2 Eggs (or flax egg for egg-free version)
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with liners or oil.
- Mash the bananas in a large bowl, then add melted butter, milk, and brown sugar. Mix well.
- In another bowl, combine the dry ingredients: buckwheat flour, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients to the wet ingredients, stirring gently until well combined. Let the batter sit for 5 minutes to fluff up.
- Gently fold in blueberries.
- Use a ¼ cup scoop to fill the muffin tin to the top.
- Bake at 350°F for 22–26 minutes, until golden brown. Let cool on a wire rack.
Notes
- Muffins can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
- For a dairy-free version, use almond milk and coconut oil. For vegan, swap eggs for flax eggs.
Nutrition (Per Serving)
- Calories: 180 kcal
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 30 g
- Potassium: 279 mg
- Cholesterol: 16 mg
- Sodium: 388 mg