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Tender buckwheat banana muffins with oats and almonds!

Gluten-Free Vegan Buckwheat Banana Muffins

Tender buckwheat banana muffins with oats and almonds!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 12 muffins
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Ingredients
  

  • 3/4 cup whole almonds (105 gms)
  • 1 cup rolled oats (90 gms)
  • 2/3 cup buckwheat flour (80 gms; see notes)
  • 2 tbsps arrowroot powder (or cornstarch/cornflour if not GF)
  • 1/3 cup coconut sugar or brown sugar (50 gms; I used a mix of the two)
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon powder
  • Pinch of salt
  • 3 large, very ripe bananas
  • 1/3 cup olive oil (80 ml)
  • 1 tsp lemon juice or apple cider vinegar
  • 1/4 cup milk, dairy or non-dairy (60 ml)
  • 1 tsp vanilla extract
  • Optional: 3/4 cup chocolate chips, chopped walnuts or other mix-ins

Instructions

  • In a food processor or blender, grind the almonds into a coarse powder (don't process them too much or you'll have almond butter! It's ok if it's not a super-fine powder). Transfer to a mixing bowl then grind the oats into a fine powder and add them to the bowl as well.
  • Add the buckwheat flour, arrowroot powder, sugar, baking powder, baking soda, cinnamon and salt. Mix very well to combine.
  • Preheat the oven to 190 C and line 12 muffin moulds with cupcake liners.
  • In a bowl, mash the bananas very well, then add the oil, vinegar, milk and vanilla. Stir till smooth and well combined. Pour into the dry ingredients.
  • Fold gently to combine making sure there are no bits of dry flour at the bottom, but do not over-mix. Fold in the mix-ins, if using.
  • The batter is sticky and thickens quite quickly once mixed. Divide it equally into the muffin moulds. Bake for 20 minutes, then turn the oven down to 175 C and bake for another 5 to 10 minutes, till the tops are browned and a toothpick poked in the center of the muffins comes out clean.
  • Allow to cool completely, before storing in an airtight tin at room temperature for 2 to 3 days, then in the fridge for up to a week. Happy baking!

Notes

*You can use 1 cup store-bought almond flour instead of grinding whole almonds.
*I used Sattvic buckwheat flour (kuttu atta). If you can't get it, wholewheat flour should be ok, but the muffins will no longer be gluten-free and will likely be a little denser.
*The muffins don't rise a whole lot so you can also make 10 larger ones, instead of 12. The batter is sticky and muffin liners are recommended instead of just greasing the pan.
*Original recipe from Wholehearted Eats