1-Bowl Banana Buckwheat Muffins
Ingredients
Wet Ingredients
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
2
medium
ripe bananas
-
½
cup
coconut sugar
-
2
Tbsp
avocado oil or melted coconut oil
-
1
tsp
vanilla extract
Dry Ingredients
-
⅓
cup
buckwheat flour
-
¼
cup
potato starch
-
¼
cup
almond flour
-
¾
tsp
baking soda
-
¼
tsp
sea salt
-
½
cup
chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (176°C) and line a muffin pan with paper liners.
- In a medium mixing bowl, combine flaxseed meal and water, and let it gel for 5 minutes.
- Mash the bananas into the flax mixture until smooth with some chunks remaining.
- Add coconut sugar, oil, and vanilla extract to the banana mixture and whisk to combine.
- Incorporate buckwheat flour, potato starch, almond flour, baking soda, and sea salt, whisking until no flour streaks remain.
- If using, fold in walnuts into the batter.
- Divide the batter evenly among the muffin liners and bake for 35-40 minutes until a toothpick comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
10 muffins
Calories
131
Total fat
4.6g
Total carbohydrates
22.6g
Total protein
1.5g
Sodium
154mg
Cholesterol
0mg
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