Yummy, Fluffy, Healthy Vegan Muffins: Buckwheat and Banana
This is my own recipe, and for someone who usually overcomplicates things, these are incredibly simple to prepare and use pretty basic ingredients. The texture is light and fluffy, they're a little sweet, and the bananas are the star flavour. Also, I can't believe how nicely these hold together without any eggs!
With ingredients like buckwheat flour and almond meal, these are a nice source of protein and fibre. While they aren't gluten-free, spelt flour is supposedly easier for our stomachs to digest.
The sweetness comes from the bananas and maple syrup, meaning there's no need for unnecessary processed sugar. Yep, there are still calories like with anything sweet, but at least they aren't empty. Did you know maple syrup contains calcium, iron, and magnesium?
- 2 very ripe bananas, mashed
- 1/4 cup dairy-free milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons oil (whatever you like; I used almond oil)
- 1/2 cup buckwheat flour
- 1/2 cup spelt flour
- 1/2 cup almond meal
- 3 teaspoons baking powder
- pinch salt
- a handful cranberries (or dried cherries or sultanas, etc.)
- Preheat your oven to 180°C.
- In a medium-sized bowl, mash the bananas and then mix in all the wet ingredients.
- In a separate large bowl, mix together the dry ingredients.
- Pour in the wet ingredients with the dry. Fold and gently stir until properly combined, being careful not to over-mix.
- Grease a muffin tray and spoon in the muffin batter. I fill mine to the top for a nice bulgy muffin.
- Place in the middle shelf of your oven for approximately 20 minutes or until lightly brown.
- Allow to cool before removing from the tray.
Keep these lovely treats in an airtight container away from sunlight, and they should last you around 4 or 5 days—that is, if they last that long!