Description
These muffins are essentially a cross between banana bread and blueberry muffins, making them a great snack.
Ingredients
Scale
- 1 cup mashed banana (~220 g)
- 1 egg
- 1/2 cup maple syrup
- 1/2 cup oil (olive, canola, avocado, etc.)
- 1 tsp vanilla
- 1 1/2 cup buckwheat flour (or whole wheat all-purpose flour)
- 1 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cup blueberries, fresh or frozen**
- 1/2 cup walnuts (or any nut/seed), chopped
Instructions
- Preheat oven to 375F. Grease a muffin tin with oil or butter.
- In a large bowl, mash the bananas and whisk in the egg, maple syrup, oil, and vanilla.
- Gently stir in the flour, baking soda, cinnamon, and salt. Then fold in the blueberries and chopped walnuts.
- Place the dough into the prepared muffin tin using an ice cream scoop or spoon, forming ~9-10 muffins.
- Bake for 18 minutes, or until cake tester/toothpick comes out clean.
- Store in an airtight container at room temperature for up to 4 days. Alternatively, freeze them in an airtight container for up to 6 months.
Notes
*Substitute any flour for the buckwheat flour (all-purpose, whole wheat).
**Frozen blueberries tend to not bleed into the muffin as much, but fresh work well also.
For Gluten Free: Use buckwheat flour.
For Vegan: Replace the egg with 3 tbsp aquafaba (the liquid from a chickpea can) or one flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 10 mins).
For Nut Free: Remove the walnuts and/or replace with pumpkin seeds or sunflower seeds.
Keywords: banana blueberry muffins
