Buckwheat Banana Muffins with Oats
Rated 5.0 stars by 1 users
Category
Baking
Cuisine
British
Servings
12
Healthy buckwheat muffins - ideal for breakfast or with afternoon tea.
Ditch the "tacky," sugar-laden supermarket muffins for our Buckwheat Banana Muffins with Oats. This recipe is a masterclass in nutritional density, using the earthy, mineral-rich depth of buckwheat and the slow-release energy of whole oats to keep you fuelled. It’s a purely Non-UPF bake that relies on the natural sweetness of ripe bananas rather than industrial syrups, making it a perfect addition to your clean-label pantry.
Rich in the complex fibres your gut health craves, these muffins are an honest, wholefood treat. They prove that you don't need stabilisers or "magic" additives to create a moist, gourmet snack—just real ingredients from a trusted source.
Author:Rebecca
Ingredients
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Muffin Ingredients
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2 ripe bananas (mashed)
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coconut sugar (or brown sugar) 50g
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coconut oil (or any vegetable oil) 60g
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flaxseed ‘egg’ (2 tbsp ground flaxseeds + 6 tbsp water)
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vanilla extract 1 tsp
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buckwheat flour 180g
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baking soda 1 tsp
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salt ¼ tsp
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½ tsp ground cinnamon
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almond milk (or any plant-based milk) 90ml
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walnuts (chopped) or chocolate chips (optional) 30g
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Oat Topping Ingredients
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rolled oats 20g
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coconut sugar (or brown sugar) 2 tbsp
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melted coconut oil (or any vegetable oil) 1 tbsp
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ground cinnamon (optional) ½ tsp
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Pinch of salt
Directions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
Flax egg: In a small bowl, combine 2 tablespoons of ground flaxseeds with 6 tablespoons of water. Stir well and let it sit for 5 minutes to thicken.
Topping: In a small bowl, mix together the rolled oats, coconut sugar, melted coconut oil, ground cinnamon, and a pinch of salt. Stir until the oats are coated and the mixture is well combined. Set aside.
In a large bowl, mash the ripe bananas with a fork until smooth. Add the coconut sugar, melted coconut oil, flax egg (flaxseed mixture), and vanilla extract. Stir until everything is well combined.
In a separate bowl, whisk together the buckwheat flour, baking soda, salt, and cinnamon (if using).
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients. Stir until just combined. Add the almond milk and stir again until the batter is smooth. If you’re adding walnuts or chocolate chips, fold them in now.
Evenly distribute the muffin batter into the muffin tin, filling each cup about 3/4 full.
Spoon a small amount of the oat topping mixture on top of each muffin, pressing it lightly into the batter.
Bake for 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
