(gluten free, grain free)
Fall is here to stay, but there are still some summer berries kicking around waiting to be eaten. Hence, I created a blueberry muffin recipe… with a twist! They are naturally sweetened with banana and maple syrup, and are made with buckwheat flour, making them grain free. Despite the name, buckwheat is not a wheat, and is actually a nutrient dense seed! However, you can definitely use a regular whole wheat all-purpose flour here. Long story short, they are essentially a cross between a banana bread and a blueberry muffin, and are super delicious. Enjoy!
- 2 bananas* (~210g)
- 1 egg
- 1/2 cup maple syrup
- 1/4 cup olive oil (or any oil)
- 1 tsp vanilla
- 1 1/2 cup buckwheat flour
- 1 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cup blueberries
- 1/3 cup walnuts**, chopped
- Preheat oven to 375F. Grease a muffin tin.
- In a large bowl, mash the bananas and whisk in the egg, maple syrup, oil, and vanilla.
- Gently stir in the flour, baking soda, cinnamon, salt. Then fold in the blueberries.
- Place the dough into the greased muffin tin using an ice cream scoop or spoon. Top with chopped walnuts.
- Bake for 18 minutes, or until cake tester/toothpick comes out clean. Serve warm with a slab of butter, nut butter, honey or as is!
*Keep in mind that bananas can be different sizes – mine weighed out to be 204g for this recipe, but there is some lenience. If you like a drier, more crumbly muffin I would keep your bananas to ~205g, but if you prefer a more moist muffin, ~210-215g works, just keep in mind you may have to bake them for a few more minutes.
**You can use any nut or seed here!
- You may substitute any other flour for the buckwheat flour, although I have not tried this and can not vouch for the results.
- Replace the egg with 3 tbsp aquafaba (the liquid from a chickpea can), it works great! Or try one flax egg (mix 1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 5-10 minutes) – I haven’t tried this recipe with a flax egg but it should be fine.