Looking for more ways to use up browning bananas?
You’ve already seen my moist and decadent banana loaf. You’ve long been familiar with my crazy simple banana pancakes, well here’s one more effortless and foolproof recipe that lets those mushy bananas shine!
Gluten-free, nut-free (unless you opt to add some in), and with a dairy-free option, these light, moist, and crazy tasty little nuggets check-off a lot of boxes on the common food sensitive list, but more than that they’re just so easy, keep pretty well for a couple days, and freeze like a dream!
Banana Buckwheat Muffins (gluten-free with dairy-free and nut-free options)
Prep time: 5 minutes
Bake time: 20-30 minutes
Makes 9 small muffins
Ingredients
2 ripe bananas
3 free-range eggs
1/2 cup coconut oil or butter melted
1/3 cup maple syrup
1 cup buckwheat flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
*optional: 1/2 cup chopped nuts
Directions
Preheat your oven to 350F and fill a muffin try with 9 muffins cups.
In a medium sized bowl, stir the buckwheat flour, baking soda, baking powder, sea salt, and cinnamon, until fully combined. Set aside.
By hand or using an electric mixer, whisk the eggs with the maple syrup and coconut oil (or butter).
Whisk in the banana until it’s almost fully integrated, but some chunks remain.
Add the dry ingredients to the wet, and stir until well combined. At this point you can fold in any chopped nuts you like (walnuts or pecans work really nicely), but you don’t have to.
Divide the batter evenly into the muffin cups – they should be filled right to the top (these muffins don’t rise a tonne).
Bake for about 20-minutes (you can see if they’re done by inserting a toothpick in the centre of one of then, and checking to see if it comes out clean).
Remove the muffins and let sit in the pan for about 5 minutes.
Remove from the pan and allow to cool on a wired rack, or eat fresh and warm right from the oven!