healthy banana muffins
Food & Fuel

Healthy Banana & Buckwheat Muffins

So, I’m not going to lie. These healthy oat banana muffins were a flop the first time, however, I have since perfected the recipe. They’re a spin on the usual banana bread but with a little more texture from the oats and earthiness from the buckwheat flour. They are vegan and gluten-free. Also, they are moist AF.

They are super easy to make and are a Sunday-morning crowd pleaser. Impress your family, room-mates or partner as nothing says “I am an over-achiever” like baking muffins first thing in the morning. Added bonus: your apartment/house/whatever will smell heavenly for a good few hours afterwards. You’re welcome.

Ingredients

  • 2 over-ripe bananas
  • 1 cup of buckwheat flour
  • 1 cup of gluten-free whole rolled oats
  • 1/2 tsp of baking soda *do not add to the dry ingredients – read the method carefully
  • 1 tsp of baking powder
  • 1 tbsp of cinnamon
  • 1/4 cup of coconut oil (melted)
  • 1/4 of dairy-free milk
  • 1/4 cup of liquid sweetener (agave for vegans or honey if not)
  • 1 tbsp of apple cider vinegar
  • 1 tsp of vanilla essence
  • pinch of salt

Method

Preheat your oven to 180°C. Line a muffin tray with some coconut oil.

Add your baking soda and apple cider vinegar to a small bowl. It should fizz up like crazy. This will add fluffiness to your muffins. Leave aside.

In a large bowl, sift your buckwheat flour, baking powder, salt and cinnamon. Then add your oats.

In a separate bowl, mash up the bananas. Add the coconut oil and whisk. Then add your milk, vanilla essence and honey. Whisk until well combined. Then add the apple cider vinegar and baking soda mix. Whisk until the mixture looks like it has a few air bubbles.

Add your wet to your dry and mix well. Be careful not to over-mix as this can make buckwheat flour go gummy when baking.

Using a tablespoon, add your mixture to the muffin tray. You should have 6 decent-sized muffins. Bake for 20-25 minutes. Leave to cool for 5 minutes in the tray when finished, then transfer to a rack to cool.

I love mine with a dollop of my home-made coconut yoghurt (sign-up and get this recipe right to your email) or, if you’re not vegan, a decent slather of salty butter (Lurpak obvs).

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