Buckwheat Banana Muffins

This gluten-free and refined sugar-free recipe makes 6 bakery-style muffins. Perfect for using up those last 2 overripe bananas!

Course Bread

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 223kcal

Author Amee

2 medium over-ripe bananas *you need about 250 grams of mashed banana
½ cup granulated sweetener *see notes
⅓ cup avocado oil you can also use olive oil or butter that has been melted and cooled
1 large egg
1 tsp vanilla extract
¾ cup unbleached all-purpose gluten-free flour
¼ cup buckwheat flour
1 tsp baking soda
¼ tsp salt
optional: unsweetened applesauce if you are using small bananas *see notes

Preheat the oven to 350 degrees F. and spray the muffin tin with olive oil (or avocado oil) spray or line the muffin pan with parchment cupcake liners.
In a large bowl, mash the banana until only a few lumps remain. Add the sweetener, olive oil, egg, and vanilla extract. Mix until blended.
Sift (or whisk- see notes) the dry ingredients together in a separate bowl, then stir it into the wet batter until combined (do not over-mix).
Pour the batter, evenly, into the 6 muffin tins and bake for 20-25 minutes (check for doneness at 18-20 minutes) until the center is set and a toothpick or cake tester comes out clean. Mine were perfect at 20 minutes.

If you only have two small bananas, you can add 2 ounces of unsweetened applesauce to achieve the best texture, sweetness, and moisture level needed for the perfect muffin texture. For extra moist muffins, add up to 4 oz of applesauce.
For the sweetener, I used a zero-calorie monk fruit allulose sweetener blend (linked in the post) that does not contain sugar alcohols. It tastes just like brown sugar in recipes. I love it, but it's a little pricey. Other great alternatives are light brown sugar, maple sugar, or coconut sugar. You can also go with your favorite granulated sweetener of choice.
I recommend sifting the dry ingredients so you don't have undesirable clumps of baking soda in your baked muffins. You can also whisk the mixture, just make sure that the baking soda doesn't have any clumps and is very well incorporated.