Buckwheat Banana Muffins
Recipe by: Jarka
Created: January 31, 2025, 8:31 p.m. Updated: January 31, 2025, 9:20 p.m.
Banana muffins are my go-to when I have ripe bananas sitting on the counter. These are soft, a little sweet, and naturally gluten-free, thanks to the buckwheat flour. It gives them a lovely nutty flavor that pairs so well with the banana. I also use applesauce instead of extra sugar, so they feel light but still moist. A few pecans on top make them extra special! They are easy to make, full of good ingredients, and perfect for breakfast or a snack when you want something homemade and healthy.
Ingredients
Buckwheat Banana Muffins
- 2 medium banana
- 1 tablespoon lemon juice
- 1/3 cup apple sauce
- 1/2 cup sugar
- 3 tablespoon peanut butter
- 1/4 cup oil
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs
- 3/4 cup buckwheat flour
- 1/2 cup chopped pecans
- 3 teaspoon baking powder
- 1/2 teaspoon baking soda
Preparation Steps
Hey there, chef! Let's make some magic with this recipe. For the best results, try to stick to the steps and ingredients list like glue. Think of it like a science experiment – weird substitutions might make things go *boom* (and not in the tasty way). 😉
Buckwheat Banana Muffins
Buckwheat Banana Muffins
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Preheat the oven to 350°F.
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In a bowl, add bananas, lemon juice, and applesauce, then mash with a fork.
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Then add sugar, peanut butter, oil, salt, and cinnamon, and whisk until well combined.
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Finally, mix in the eggs, then fold in the buckwheat flour mixture, pecans, baking powder, and baking soda.
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Divide the batter into 12 muffin cups and top with pecans. Bake at 350°F for 30-35 minutes.
