Today I made banana muffins using buckwheat flour for the first time in my baking. Super moist, delicious and kid approved.

This recipe was adapted from a recipe for Blueberry and Banana Muffins I came across quite awhile ago. I simply substituted coconut oil for vegetable oil, coconut sugar for regular sugar and opted for a gluten-free flour blend.

For this batch, I used a combination of brown rice flour and buckwheat flour. When using gluten-free flours, such as brown rice or buckwheat, it is best to add in a starch, like tapioca flour, to cut through the grittiness and density of the gluten-free flours.  I also opted not to use yogurt, so I made my own buttermilk by adding 1 tsp of vinegar to a 1/4 cup of almond milk. And of course, you cannot ever go wrong with chocolate chips! Feel free to make your own substitutions. Enjoy!

Ingredients

  • 1 1/2 ripe bananas (about 2)
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 2/3 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/4 yogurt (or almond buttermilk)
  • 1 cup flour, 1/2 buckwheat, 1/2 brown rice
  • 2 tbsp of tapioca flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1/4 cup of chocolate chips (optional)

Directions

Preheat the oven to 350F.

Mash the bananas and beat with the oil, egg, sugar, vanilla and yogurt (or almond milk), in a large bowl until well mixed.

In a separate bowl, combine flour, baking powder, baking soda, tapioca flour and salt and mix well.

Stir dry ingredients into the liquid ingredients and stir until well incorporated. Add chocolate chips if using.

Pour batter into a prepared muffin tin and bake for 15-18 minutes in the middle of the oven, until the tops are firm to touch and a tester inserted in the middle of the muffin comes out clean.

Substitutions: These muffins can also be made with oat flour, which is how I prefer to make them, or whole grain Kamut flour. You can also try blueberries instead of chocolate chips.

Linda@The Wholesome Kitchen