The other day, I had the true pleasure of spending the morning with an awesome group of mamas, babies, and toddlers at a local postpartum group. I wanted to bring a homemade snack that everyone could eat, so I made these itty bitty Banana Mini Muffins. They are moist and easy to eat, and they happen to be free from nuts, dairy, eggs, and gluten. This way, I figured that they'd be safe for everyone since I didn't know if anyone in attendance had an allergy issue.
We chatted about starting solids, introducing new foods, how to handle daycare food, meal planning, and selective eating. It was so fun and I hope to go back again in the fall. (If you live nearby to Des Moines and you have a little one, do check out the group!)
These muffins are filled with banana flavor and they taste just how you'd expect a banana muffin to taste with an undertone of depth from the buckwheat flour. You can add a little extra sweetener if you prefer, though if you use super-brown-spotted bananas, you really don't have to. The batter simply stirs together and bakes up in under 20 minutes, and they are delicious warm out of the oven or at room temperature.
Allergy-Free Banana Buckwheat Muffins
These taste best with a very ripe banana. If your banana does not have brown spots (which indicates both ripeness and sweetness) and you prefer sweeter muffins, do make sure you include the optional sweetener..
Makes about 24 mini muffins
- 3 tablespoons white chia seeds
- 1/2 cup unsweetened vanilla coconut milk plus 2 tablespoons
- 1 cup mashed very-ripe-with-black-spots banana (about 2 medium)
- 1 cup buckwheat flour
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 3 tablespoon melted coconut (or canola) oil
- 2-3 tablespoons maple syrup (optional)
- 1 teaspoon vanilla
- Stir the chia seeds into the milk and set aside.
- Place the banana into a large bowl. Add the flour, baking powder, cinnamon, salt, oil, and maple syrup, if using, and stir to combine. Stir in the chia-milk mixture. Let the batter sit while you preheat oven to 400 degrees F and grease a mini muffin tin.
- Fill the prepared mini muffin tin to just under the edge of each cup. Bake for 16-18 minutes. Let cool for 2 minutes, then remove from the pan, running a small paring knife around the edges to loosen if needed. Serve warm or at room temperature, or let cool on a wire rack and store. Store in an airtight container for up to 5 days in the fridge. Warm slightly before serving. Or, store in a zip top freezer bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or for 15-30 seconds in the microwave.
Use ground flaxseed instead of the chia seeds.
Trade in the type of milk your family prefers.
Add 1/2 cup mini chocolate chips or raisins.
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Allergy-Free Strawberry Buckwheat Muffins