Banana Buckwheat Muffins

banana muffins

Ditch your coffee store muffin! Most of us associate bananas with potassium – but did you know that one banana provides over 20% of our recommended daily amount of B6? Why is this something you should be excited about? Because B6 plays a number of essential roles in the body: B6 is needed to process carbohydrates, synthesize amino acids and neurotransmitters in the body, and reduce overall inflammation. These banana muffins are also gluten-free, high in fiber, and low in calories, sodium and sugars. Who knew something that tastes so decadent could be so good for you!

Makes 12 Servings – Serving Size: 1 muffin


1 cup buckwheat flour, toasted
1 cup brown rice flour
1 tsp xanthan gum
1 tbsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 egg
1/4 cup safflower oil
1/4 cup applesauce, unsweetened
2 1/2 medium bananas, pureed, about 1 cup
3/4 cup vanilla almond milk, unsweetened
3 tbsp clover honey


Preheat oven to 375° F. In a small bowl, whisk together all the dry ingredients. In a large bowl, mix together all the wet ingredients. Then, whisk the dry ingredients into the wet ingredients. Scoop into muffin tins sprayed with canola oil spray and bake for 20-23 minutes or until an inserted toothpick comes out clean. Let cool 10 minutes, remove from pan, and let cool on a wire rack.

Nutritional Information per Serving

Calories: 150
Sodium: 230mg
Sugars: 8g
Cholesterol: 15mg
Saturated Fat: 0g
Fiber: 3g
Protein: 3g
Carbohydrate: 23g