Banana Buckwheat Muffins
Hearty and satisfying, these Banana Buckwheat Muffins are great for an on-the-go breakfast or snack anytime. They're easy to make, gluten free and vegan.
Servings 16 muffins
Ingredients
- 2 flax eggs
- 1 ½ cup buckwheat flour, light or dark we use dark
- 2 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 very ripe bananas
- ¼ cup sugar
- ¼ cup neutral oil we use avocado
- ½ cup non dairy milk
Instructions
- To make flax eggs combine 2 tablespoons of ground flax seeds and 4 tablespoons of water. Whisk to combine and set aside for 5-10 minutes to thicken.
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper or silicone liners. Set aside.
- In a bowl, combine buckwheat flour, sugar, baking powder, salt and cinnamon. Whisk well to incorporate. Set aside.1 ½ cup buckwheat flour, light or dark, 2 tsp baking powder, 1 ½ tsp ground cinnamon, ¼ cup sugar, ½ tsp salt
- In a large bowl, use a fork to mash bananas until smooth. Add flax eggs, oil and non dairy milk. Stir to combine.3 very ripe bananas, 2 flax eggs , ¼ cup neutral oil , ½ cup non dairy milk
- Add flour mixture to banana mixture. Stir to combine.
- Scoop batter into prepared muffin pan. Bake for 20-25 minutes.
- Cool briefly in pan before transferring to a wire rack to cool completely.
