Buckwheat and Banana Nut Muffins

These Buckwheat and Banana Nut Muffins are full of protein and fiber.

Made with buckwheat flour and mashed bananas, these gluten free and vegan muffins are sweet and nutty making them perfect for breakfast or as an on the go snack idea.

Betsy Says: "Filling and good"

What you need to make Buckwheat Flour Muffins.

• Buckwheat Flour Use light (sometimes referred to as 'white') buckwheat flour. been
• Almond Flour Adds to the flavor and the texture in these muffins.
• Baking Powder The leavening agent used in making these muffins.
• Salt A small amount of salt helps to balance out the flavors.
• Light Brown Sugar. Your light brown sugar should be packed.
• Oil Use a neutral oil such as canola or vegetable oil.
• Bananas Use very ripe bananas that have been mashed.
• Oat Milk Oat milk has the perfect texture for baked muffins such as these.
• Vanilla Extract Added for flavor balance.
• Walnuts. Your walnuts should be chopped.

How to make Buckwheat Muffins with Bananas.

• Prep Time: 10 minutes .
• Bake Time: 25 minutes .
• Servings: 12 regular sized muffins. .
• How to Serve: Serve these muffins warm for breakfast with vegan butter or peanut butter or take these muffins on the go the next day as a snack.
• Notes: You will need mixing bowls, a whisk, muffins pan, and liners or nonstick. .

1. Prepare. Preheat your oven to 350°. Also, prep your muffin pan for nonstick.
2. Dry Ingredients. In a small bowl, use a whisk to combine together the buckwheat flour, almond flower, baking powder, and salt.
3. Banana. Using a large bowl, combine together your mashed bananas, oil and brown sugar, mixing until mostly smooth (there may be a few lumps from the bananas left).
4. Combine Add your oat milk and vanilla extract to the large bowl and mix to combine. Then scrape down the sides of the bowl and add the flour mixture from the first bowl to the large bowl, mixing until just combined. Then allow the ingredients to rest for five minutes so that the flour can absorb the wet ingredients.
5. Walnuts Use a rubber spatula or similar item to fold the walnuts into the ingredients in the large bowl.
6. Bake. Use a cookie scoop or similar item to fill the muffin cups about three fourths full. then bake the muffins for 20-25 minutes or until a toothpick comes out clean.
7. Cool. Let the muffins sit in the pan for five minutes before transferring to a cooling rack to fully cool.

Tips for making the best buckwheat muffins.

Make sure that you are using light buckwheat flour as it has had the hulls removed. Dark buckwheat flour still has the hulls which can affect the color and texture of these muffins.

More helpful tips for you.

1. Neutral oils, such as canola, sunflower, or vegetable, are used in this recipe as they do not add to the flavor of the muffins . Coconut oil should not be used as it can react with the bananas and resolidify, creating uneven pockets of moisture.
2. When selecting bananas to use in this recipe select very ripe (the more black on the peel the better!). Not only are ripe bananas easier to mash, they are also sweeter which can make your muffins taste even better! You can use a potato masher to mash your bananas.
3. The rest time after the ingredients is an important step that should not be missed. This rest allows the dry ingredients to absorb the liquid in the bowl and avoids a 'gritty' texture as a result.

How to store buckwheat banana muffins.

Once your muffins have cooled, they can be stored in an airtight container. When properly stored, buckwheat muffins can keep for up to three days at room temperature, up to a week when refrigerated, or frozen for up to a few months. It is a good idea to store the room temperature and refrigerated muffins with a clean paper towel to absorb moisture. Frozen muffins do well when individually frozen.

Here are some more baked recipes made without dairy.

• Dairy Free Banana Muffins with Strawberries
• Double Chocolate and Beet Muffins (MedDiet Vegan)
• Oat Flour Vegan Muffin Recipe
• No Bake Vegan Oatmeal Cookies with Chocolate
• Chocolate Zucchini Bread- Vegan Recipe
• Best Vegan Chocolate Cake Recipe