Banana Buckwheat Muffins {Gluten-Free, Dairy-Free}
These muffins are made with a buckwheat, oat, and almond flour blend, providing a nutrient-dense base while remaining gluten-free. Moist and delicious. Great for both kids and adults for a quick breakfast option in the morning.
Prep Time 15 mins
Cook Time 22 mins
Cooling time 30 mins
Total Time 1 hr 7 mins
- 1 cup almond flour
- 1/4 cup buckwheat flour
- 1/4 cup oat flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs, beaten
- 1/2 cup mashed ripe banana equals about 1 large
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut nectar or maple syrup
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line a muffin tin with liners or coat with cooking spray.
In a large bowl or stand mixer, combine the almond flour, buckwheat flour, oat flour, cinnamon, baking powder, baking soda, and sea salt. Stir to blend.
In a separate medium bowl, whisk together the egg, mashed banana, applesauce, coconut nectar or maple syrup, and vanilla extract until creamy.
Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed.
Transfer the batter to the muffin tin, filling each about 3/4 of the way to the top. Bake for 20 to 24 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool in the baking tin for 10 minutes before transferring them to a wire rack to cool completely, about 1 hour.
Storage: keep muffins in an airtight container in the refrigerator for up to 1 week. Muffins can be frozen for up to 1 year.
Keyword Dairy-free, Gluten-free, Oil-free, Soy-free