Banana Buckwheat Blueberry Muffins

(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!

Ingredients

  • 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

Directions

  1. Preheat oven to 375F. Grease a muffin tin.
  2. In a large bowl, mash the bananas and whisk in the egg, maple syrup, oil, and vanilla.
  3. Gently stir in the flour, baking soda, cinnamon, salt. Then fold in the blueberries.
  4. Place the dough into the greased muffin tin using an ice cream scoop or spoon. Top with chopped walnuts.
  5. 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!

Notes

*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.

FOR VEGAN

  • 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.

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