These muffins are naturally gluten-free (buckwheat doesn’t contain gluten). It’s a nice ingredient for little ones because it creates a texture similar to wheat flour, but it has more vitamins and fiber. You can use whole wheat flour instead of the buckwheat if desired.
- 1 cup very ripe mashed banana (about 2 medium)
- 2 large eggs
- 3/4 cup milk (dairy or plain unsweetened nondairy milk)
- 3 tablespoons peanut butter (or regular butter, melted and cooled)
- 1 teaspoon vanilla
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut (or white) sugar
- 2 tablespoons ground flaxseed
- 1/4 cup dark chocolate chips, chopped
- Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
- Mash the banana.
- Add the banana, eggs, milk, peanut butter, and vanilla to a medium bowl. Stir well.
- Stir in the buckwheat flour, baking powder, cinnamon, salt, sugar, flaxseed, and chocolate chips.
- Spoon batter into prepared muffin tin, filling about 2/3 full. Each muffin cup will have about 1/4 cup batter. Top with additional chocolate chips if desired.
- Bake for 18-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown. Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.
Store in an airtight container in the fridge for up to 5 days.
These can be made nut-free if you use butter instead of peanut butter.
And raisins or dried cranberries are a nice option if you’d rather not use chocolate.
Use very ripe bananas with brown spots for the best flavor.
To make these gluten-free, use buckwheat flour.
To make these dairy-free, use nondairy milk.
You can omit the 1/4 cup sugar if you want to (they of course won’t be as sweet!).