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1-Bowl Banana Buckwheat Muffins (Vegan + GF)

The aim: transportable, scrumptious, and a bit nutritious! And so banana buckwheat muffins have been born! These nutty, healthful muffins are vegan, gluten-free, naturally sweetened, and simple to make with simply 1 bowl and 10 components required. 

They’re nice for after-school snacks, on-the-go breakfasts, and extra! Seize your mixing bowl, let’s make muffins!

Potato starch, almond flour, buckwheat flour, water, cocout sugar, walnuts, vanilla, salt, baking soda, banana, and flaxseed meal

These 1-bowl buckwheat muffins start with the moist components: a flax egg, mashed banana, coconut sugar, somewhat oil, and vanilla.

Buckwheat can have a powerful taste by itself (and a dense texture), so it’s not at all times our go-to gluten-free flour. However when paired with one other sturdy taste like banana? This low glycemic, gluten-free nutrient powerhouse seed goes in our muffins!

Using a fork to mash a banana in a bowl with flax egg

Then it’s on to the dry components: gluten-free flours, salt, and baking soda. To stability the denser texture of the buckwheat flour, we embrace almond flour and potato starch. The end result? A healthful, not-too-heavy muffin with a good crumb texture!

Using a spoon to add muffin batter to a lined muffin tin

The ultimate step earlier than baking: deciding whether or not these will probably be banana muffins or banana nut muffins. Including walnuts will get our vote! However should you’re not a fan, nobody will probably be mad should you go away them out. They usually undoubtedly gained’t be mad should you go rogue and throw in some chocolate chips.

Stack of vegan gluten-free banana buckwheat muffins

We hope you LOVE these banana buckwheat muffins! They’re:

Completely banana-y
A bit of candy
Simple to make
& SO scrumptious!

These sturdy muffins are good for on-the-go breakfasts, brunch gatherings, after-school snacks, and a lot extra! Our Cinnamon Vanilla Dandelion Tea Latte and Easy Masala Chai can be scrumptious pairings.

Extra Healthful Muffin Recipes

For those who do this recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Two vegan gluten-free banana buckwheat muffins on a plate

Prep Time 25 minutes

Prepare dinner Time 35 minutes

Whole Time 1 hour

Servings 10 (Muffins)

Course Breakfast, Snack

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

Stop your display from going darkish

  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 2 medium ripe bananas
  • 1/2 cup coconut sugar*
  • 2 Tbsp avocado oil or melted coconut oil (or different impartial oil)
  • 1 tsp vanilla extract
  • 1/3 cup buckwheat flour (homemade or store-bought)
  • 1/4 cup potato starch (NOT potato flour)
  • 1/4 cup almond flour* (we like Wellbee’s)
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup chopped walnuts (elective)
  • Preheat your oven to 350 levels F (176 C) and line a standard-size muffin pan with paper liners. Put aside.

  • To a medium mixing bowl, add flaxseed meal and water. Stir to mix and let gel for five minutes.

  • Add the bananas to the flax combination and mash effectively with a fork till solely little chunks of banana stay. We want them to be fairly easy! Subsequent add coconut sugar, oil, and vanilla extract. Whisk effectively to mix. Add buckwheat flour, potato starch, almond flour, baking soda, and sea salt. Whisk till no flour streaks stay. If utilizing walnuts, fold them into the batter at this level.

  • Divide the batter evenly between 10 muffin liners (or 12 if together with walnuts // regulate if altering batch dimension) and bake for 35-40 minutes or till a toothpick inserted into the middle comes out with just a few crumbs.

  • As soon as cooked, let the muffins cool for 10 minutes within the muffin pan earlier than transferring to a wire rack to chill utterly earlier than having fun with. Leftovers might be saved frivolously coated at room temperature for as much as 3-4 days or frozen for 1 month!

*We haven’t examined this recipe with eggs, however it could probably work to interchange the flaxseed meal + water with 1 egg if not vegan/egg-free. Tell us within the feedback should you attempt it!
*For those who are likely to want less-sweet treats, you should utilize half the quantity of coconut sugar with success. Be certain that to let the muffins cool totally for finest texture.
*Each homemade and store-bought buckwheat flour work effectively on this recipe. Retailer-bought will probably be a bit extra dry and do-it-yourself a bit extra moist.
*Almond flour retains these muffins somewhat moist with a crumb-like texture. If it’s good to make them almond-free, cashew flour can be the following best choice. If nut-free, you possibly can attempt sunflower seed meal, however it might give your muffins a green-tinted shade due to the best way the seed meal reacts with baking soda.
*Vitamin data is a tough estimate calculated with out elective components.

Serving: 1 muffin Energy: 131 Carbohydrates: 22.6 g Protein: 1.5 g Fats: 4.6 g Saturated Fats: 0.5 g Polyunsaturated Fats: 0.9 g Monounsaturated Fats: 2.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 154 mg Potassium: 137 mg Fiber: 1.5 g Sugar: 12.8 g Vitamin A: 2 IU Vitamin C: 2 mg Calcium: 12 mg Iron: 0.3 mg

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