These taste best with a very ripe banana with brown spots, as they will have the most natural sweetness and flavor. This recipe was updated in February 2020 with small adjustments to the leavening to ensure that the middle of the muffins has the best texture possible.
- 3 tablespoons chia seeds
- 1 cup milk (dairy or nondairy)
- 1 cup mashed very-ripe-with-black-spots banana (about 2 medium or 1 ½ cups sliced)
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon neutral oil (canola or melted and cooled coconut oil)
- 2 tablespoons maple syrup or honey (optional)
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F and grease a mini muffin tin.
- Stir the chia seeds into the milk in a medium bowl. Mash the banana.
- Add the rest of the ingredients, including the banana, to the bowl with the milk.
- Fill the prepared mini muffin tin to just under the edge of each cup, about 1.5 tablespoons of batter each.
- Bake for 14-16 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. Transfer to a wire rack to cool.
- 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.
Make 9 full size muffins by using a standard muffin tin and baking for 20-22 minutes.
Add 1/3 cup mini chocolate chips or raisins to the batter if desired.
Use melted and cooled butter in place of the oil if desired.
Use dairy or nondairy milk.
Use very ripe bananas with brown spots for the best flavor and sweetness.
Avoid honey for kids under age 1.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg