Banana Buckwheat Muffins
Banana Buckwheat Muffins are a delightful and nutritious treat perfect for any time of day. These muffins strike the ideal balance between being light and fluffy while also packing a protein punch. Naturally sweetened with ripe bananas and maple syrup, they cater to those following vegan and gluten-free diets without compromising on flavor. Whether enjoyed as a quick breakfast or a healthy snack, these muffins can easily be customized with mix-ins like cacao nibs or nuts, making them versatile for every palate.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: Approximately 10 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 medium bananas
- 250 g soya yogurt
- 80 g maple syrup
- 100 g buckwheat flour
- 60 g vanilla protein powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- Optional: 60 g cacao nibs or nuts
Instructions
- Preheat the oven to 180°C (350°F). Prepare a muffin tin with liners or grease it.
- In a bowl, mash the ripe bananas until smooth, then mix in the soya yogurt and maple syrup.
- In another bowl, whisk together buckwheat flour, protein powder, baking powder, baking soda, and salt. Combine with wet ingredients until just mixed; add a splash of plant milk if too thick.
- Fold in cacao nibs or preferred mix-ins.
- Distribute the batter evenly into muffin holes and bake for 15-18 minutes until golden brown.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 130
- Sugar: 8g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://dinnerscoop.com/banana-buckwheat-muffins/