1-Bowl Banana Buckwheat Muffins (Vegan + GF)
EASY, wholesome banana buckwheat muffins made in 1 bowl with just 10 ingredients! Vegan, gluten-free, naturally sweetened, and perfect as a quick snack or on-the-go breakfast!
Servings 10 (Muffins)
Ingredients
- 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 other neutral oil)
- 1 tsp vanilla extract
- 1/3 cup buckwheat flour (homemade 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 (optional)
Instructions
- Preheat your oven to 350 degrees F (176 C) and line a standard-size muffin pan with paper liners. Set aside.
- To a medium mixing bowl, add flaxseed meal and water. Stir to combine and let gel for 5 minutes.
- Add the bananas to the flax mixture and mash well with a fork until only little chunks of banana remain. We prefer them to be pretty smooth! Next add coconut sugar, oil, and vanilla extract. Whisk well to combine. Add buckwheat flour, potato starch, almond flour, baking soda, and sea salt. Whisk until no flour streaks remain. If using walnuts, fold them into the batter at this point.
- Divide the batter evenly between 10 muffin liners (or 12 if including walnuts // adjust if altering batch size) and bake for 35-40 minutes or until a toothpick inserted into the center comes out with only a few crumbs.
- Once cooked, let the muffins cool for 10 minutes in the muffin pan before transferring to a wire rack to cool completely before enjoying. Leftovers can be stored lightly covered at room temperature for up to 3-4 days or frozen for 1 month!
Video
Notes
*We haven't tested this recipe with eggs, but it would likely work to replace the flaxseed meal + water with 1 egg if not vegan/egg-free. Let us know in the comments if you try it!
*If you tend to prefer less-sweet treats, you can use half the amount of coconut sugar with success. Make sure to let the muffins cool fully for best texture.
*Both homemade and store-bought buckwheat flour work well in this recipe. Store-bought will be a bit more dry and homemade a bit more moist.
*Almond flour keeps these muffins a little moist with a crumb-like texture. If you need to make them almond-free, cashew flour would be the next best option. If nut-free, you could try sunflower seed meal, but it may give your muffins a green-tinted color because of the way the seed meal reacts with baking soda.
*Nutrition information is a rough estimate calculated without optional ingredients.
*If you tend to prefer less-sweet treats, you can use half the amount of coconut sugar with success. Make sure to let the muffins cool fully for best texture.
*Both homemade and store-bought buckwheat flour work well in this recipe. Store-bought will be a bit more dry and homemade a bit more moist.
*Almond flour keeps these muffins a little moist with a crumb-like texture. If you need to make them almond-free, cashew flour would be the next best option. If nut-free, you could try sunflower seed meal, but it may give your muffins a green-tinted color because of the way the seed meal reacts with baking soda.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 10 servings)
Serving: 1 muffin Calories: 131 Carbohydrates: 22.6 g Protein: 1.5 g Fat: 4.6 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 2.9 g Trans Fat: 0 g 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