It’s that time of the year again, folks: it’s baking season! Every year, as the temperatures drop and the leaves begin to fall, I start to crave warm comfort foods and baked goods… In the past, I’ve shared a few healthy cake recipes on the blog, but today I wanted to switch things up with my first muffins recipe! These Buckwheat Banana Oat Muffins are perfect for breakfast, as an easy and satisfying on-the-go snack or a healthy sweet treat for any occasion. I am pretty sure that once you’ve tried them, these Buckwheat Banana Oat Muffins will quickly become a new house staple!

What I love the most about these delicious muffins is that they are nutrients-rich; meaning that they will satisfy your sweet craving all the while providing your body with some good nutrition. Indeed, these buckwheat muffins contain healthy fibers (buckwheat and oat are both gluten-free by the way), healthy fats (to bring satiety), protein, healthy and natural sources of sweetness (banana and maple syrup) and some warming spices.

I mean look at them, aren’t they so cute?! As a holistic nutritionist, I always love it when I get to enjoy a delicious treat and nourish my body at the same time. Happy baking, guys!

Now let’s dive into this super easy recipe. Here is how you can recreate these:

Buckwheat Banana Oat Muffins

Ingredients:

Dry:
1 cup of buckwheat flour
1 cup of rolled oats (old-fashioned) (keep them whole)
1 tsp cinnamon
1/2 tsp of nutmeg
1 tsp of vanilla bean powder
1/2 tsp of baking powder
1 tsp of baking soda
pinch of sea salt

Wet:
3 small ripe bananas (or 2 ripe bananas normal size; alternatively apple sauce could be used too)
2 eggs (vegans: substitute for flax seeds and water aka vegan “egg”)
4 Tbsp of almond butter
3 heaping Tbsp of maple syrup
3 Tbsp of oat milk (or other plant milk)

Optional add-ins: 1/2 cup of chocolate chips, 1/2 cup of chopped almonds, 1 diced fruit (I used a pear here).

How to:

Start by preheating the oven. Then place all of the dry ingredients into 1 big bowl and mix them together. Take a second recipient to place all of the wet ingredients and whisk them together.

Add the wet ingredients to the dry ones and combine them together. Once your bather is ready, you can fold in your add-ins of choice.

Now, place the batter into some muffins molds or a muffins baking tray.

Place them into your over and bake them at 200 degrees C (350F) for 20 to 25 minutes. Check with a tooth pick to make sure the muffins are cooked through inside.

And voilà, you’ve got yourself some delicious Buckwheat Banana Oat Muffins.

If you do enjoy this recipe and try it, let me see your re-creations by tagging me using the handle @deliciouslyvibrant on social media.

Bon appétit!

Sarah.