Gluten Free Buckwheat Banana Muffins
Learn how to make the best gluten free banana chocolate chip muffins. Our easy Buckwheat Banana Muffins are a healthy breakfast or snack.
Servings: 12
Calories: 276kcal
Equipment
- mixing bowl
- measuring spoons
- measuring cups
- muffin tin
- Spatula or Wooden Spoon
- Cooling Rack
Ingredients
- 1/2 cup White Sugar
- 2 Large Eggs
- 2 cups Mashed Ripe Banana
- 1/2 cup Greek Yogurt
- 1 tsp Vanilla Extract
- 3/4 tsp Kosher Salt
- 1 cup Buckwheat Flour
- 1/2 cup Oat Flour
- 1/2 cup Almond Flour
- 3/4 tsp Baking Soda
- 1/2 cup Unsalted Butter melted
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 cup Chocolate Chips
Instructions
- Position a rack in the centre of the oven and preheat to 350 F. Grease a muffin tin with nonstick spray.
- In a large mixing bowl, whisk the sugar and eggs until pale and foamy, around 1 minute. Add the mashed banana, yogurt, vanilla, and salt and whisk until smooth and emulsified.
- Add the buckwheat flour, oat flour, almond flour, cinnamon, nutmeg and baking soda and use a rubber spatula to stir until well-combined and smooth. Fold in the butter and chocolate chips, making sure to scrape the sides and bottom of the bowl.
- Pour the batter into the prepared muffin tin, filling each cup three quarters full.
- Baking the muffins until puffed and golden, 18-22 minutes. Let muffins cool on a rack before serving.
Nutrition
Calories: 276kcal | Carbohydrates: 33.2g | Protein: 6g | Fat: 14.1g | Saturated Fat: 8.5g | Cholesterol: 52mg | Sodium: 309mg | Potassium: 249mg | Fiber: 2.7g | Sugar: 19.7g | Calcium: 61mg | Iron: 1mg
