Sunday, February 25, 2024
HomeFood1-Bowl Banana Buckwheat Muffins (Vegan + GF)

1-Bowl Banana Buckwheat Muffins (Vegan + GF)


Two banana buckwheat muffins on a paper liner with the first one partially eaten to show the fluffy crumb texture

The objective: 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, a bit of oil, and vanilla.

Buckwheat can have a robust 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 steadiness 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 can be banana muffins or banana nut muffins. Including walnuts will get our vote! However should you’re not a fan, nobody can be mad should you go away them out. They usually positively 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:

Nutty
Healthful
Completely banana-y
Just a little candy
Straightforward 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 Straightforward Masala Chai could be scrumptious pairings.

Extra Healthful Muffin Recipes

In case you do that recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Two vegan gluten-free banana buckwheat muffins on a plate

Prep Time 25 minutes

Prepare dinner Time 35 minutes

Complete Time 1 hour

Servings 10 (Muffins)

Course Breakfast, Snack

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

Forestall 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 (home made 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 (non-compulsory)
  • 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 desire 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 // modify 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 may be saved frivolously lined 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!
*In case you are likely to desire less-sweet treats, you should use half the quantity of coconut sugar with success. Ensure that to let the muffins cool absolutely for finest texture.
*Each home made and store-bought buckwheat flour work effectively on this recipe. Retailer-bought can be a bit extra dry and home made a bit extra moist.
*Almond flour retains these muffins a bit of moist with a crumb-like texture. If it is advisable make them almond-free, cashew flour could be the following most suitable choice. If nut-free, you can attempt sunflower seed meal, however it could give your muffins a green-tinted coloration due to the way in which the seed meal reacts with baking soda.
*Diet data is a tough estimate calculated with out non-compulsory 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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