Buckwheat Banana Muffins
I love adding frozen blueberries to these moist buckwheat banana muffins to take them to the next level!
Servings: 15 muffins
Calories: 139kcal
Cost: 5$
Equipment
- 1 muffin tin
Ingredients
Wet Ingredients
- 3 ripe bananas (you can use regular bananas if necessary)
- 2 eggs (use flax eggs for vegan)
- ¼ cup milk (use plant-based for dairy-free)
- ⅓ cup sunflower oil (or any other neutral oil)
- 1 teaspoon vanilla extract
Dry Ingredients
- 225 grams light buckwheat flour
- 50 grams sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup add-ins of choice (optional) walnuts, pecans, blueberries, chocolate chips, etc.
Instructions
- Start preheating the oven to 350F/175C.Mash the ripe bananas in a large mixing bowl using a potato masher or a fork.3 ripe bananas
- Add the wet ingredients to the bowl with mashed bananas and mix until evenly incorporated.2 eggs, ¼ cup milk, ⅓ cup sunflower oil, 1 teaspoon vanilla extract
- Add the dry ingredients to the mixing bowl and stir them in until evenly combined. Add your add-ins now if using (chocolate chips, walnuts, pecans, dry fruit, etc.).225 grams light buckwheat flour, 50 grams sugar, 1½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, 1 cup add-ins of choice (optional)
- Line the muffin pan with paper liners or spray the dens with non-stick oil.
- Use an ice cream scoop to fill the dens to the brim and place the muffin tin in the preheated oven for 25 minutes.Then repeat with the rest of the batter.
- Once ready, take the muffins out and let them cool to avoid burning your tongue! Enjoy!
Notes
Storage
- The muffins will keep in the fridge for 3-4 days in an air-tight container.
- You can freeze buckwheat banana muffins to keep them fresh longer. To do that, place them in a freezer-friendly bag or container and label.
- To defrost, place a muffin or two into the microwave for a couple minutes.
- Don't open the oven during baking to prevent the muffins from collapsing!
- Use a digital scale to ensure exact measurements.
- The riper the bananas the sweeter the muffins! However, you can use regular bananas if you have to.
- You can bake the muffins in two batches, no need to use two separate tins and bake them together.
Nutrition
Serving: 1muffin (without the add-ins) | Calories: 139kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 207mg | Potassium: 186mg | Fiber: 2g | Sugar: 7g | Vitamin A: 53IU | Vitamin C: 2mg | Vitamin D: 0.2µg | Calcium: 39mg | Iron: 1mg
