They’re great for after-school snacks, on-the-go breakfasts, and more! Grab your mixing bowl, let’s make muffins! These 1-bowl buckwheat muffins begin with the wet ingredients: a flax egg, mashed banana, coconut sugar, a little oil, and vanilla. Buckwheat can have a strong flavor on its own (and a dense texture), so it’s not always our go-to gluten-free flour. But when paired with another strong flavor like banana? This low glycemic, gluten-free nutrient powerhouse seed is going in our muffins! Then it’s on to the dry ingredients: gluten-free flours, salt, and baking soda. To balance the denser texture of the buckwheat flour, we include almond flour and potato starch. The result? A wholesome, not-too-heavy muffin with a perfect crumb texture! The final step before baking: deciding whether these will be banana muffins or banana nut muffins. Adding walnuts gets our vote! But if you’re not a fan, no one will be mad if you leave them out. And they definitely won’t be mad if you go rogue and throw in some chocolate chips. We hope you LOVE these banana buckwheat muffins! They’re:NuttyWholesomePerfectly banana-yA little sweetEasy to make& SO delicious! These sturdy muffins are perfect for on-the-go breakfasts, brunch gatherings, after-school snacks, and so much more! Our Cinnamon Vanilla Dandelion Tea Latte and Easy Masala Chai would be delicious pairings.
More Wholesome Muffin Recipes
1-Bowl Carrot Apple Muffins (Vegan + GF) Fluffy Almond Butter Sweet Potato Muffins (GF) Vegan Cherry Dark Chocolate Chip Muffins 1-Bowl Berry Coconut Muffins (Vegan + GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
