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.
Equipment
- hand mixer or stand mixer
- 2 bowls
- muffin tin
Ingredients
- 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
Instructions
- 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.
Notes
Storage: keep muffins in an airtight container in the refrigerator for up to 1 week. Muffins can be frozen for up to 1 year.