Mmmm, who loves warm banana bread?
We make these mini buckwheat banana muffins almost weekly.
They are sweet, incredibly easy, and delicious!
Asher begs for another one. I usually let him eat as many as he likes because, they’re mama approved.
These little muffins are naturally sweetened by the bananas…AND are naturally gluten and dairy free.
I promise, you won’t be able to put these down. We love to make for breakfast and I store leftovers in the fridge for another breakfast or afternoon snack.
I adapted this recipe from one of my favorite health bloggers, Joyous Health. She’s a holistic nutritionist based out of Toronto and I have never made a recipe of hers that I did not like.
Okay, let me explain how easy these are to make!
Preheat oven to 350F
In a large bowl combine dry ingredients
In a separate bowl combine wet ingredients
Add the wet ingredients to dry and combine
Grease your mini muffin tin and pour in mixture
Bake for 15 minutes or until toothpick comes out clean
Alternatively, you can make a banana bread with the same recipe instead of muffins.
Simply place your mixture in a loaf tin with parchment paper, bake for about 50 minutes or until your tooth pick comes out clean, and enjoy!
How did these mini muffins come out for you? Let me know in a comment below!
- 1 cup buckwheat flour
- 1 tsp cardamom
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 eggs, whisked
- 1 tsp vanilla extract
- 2 ½ tbsp coconut oil, melted
- 3 ripe bananas, mashed
- 3 tbsp water
- ½ cup chocolate chips (enjoy life brand)
- ¼ cup chopped nuts (optional)
- Preheat oven to 350F
- In a large bowl combine dry ingredients
- In a separate bowl combine wet ingredients
- Add the wet ingredients to dry and combine
- Grease your mini muffin tin and pour in mixture
- Bake for 15 minutes or until toothpick comes out clean