This egg-free muffin recipe is light and airy and perfectly sweet with ripe bananas in every bite. By using freshly ground buckwheat flour from raw groats, you create a muffin that is light and flavorful without a strong buckwheat flavor. A high-powered blender can turn raw buckwheat groats into a soft flour in 2 minutes or less! Add one of these muffins to your child’s lunchbox for a healthy treat!
Ingredients
Dry Ingredients
2¼ cups
raw buckwheat flour
¼ cups
tapioca flour
2 teaspoons
baking powder
½ teaspoons
baking soda
½ teaspoons
sea salt
Wet Ingredients
2 cups
mashed
bananas
(4 to 5 large)
½ cups
coconut sugar
⅓ cups
avocado oil
2 teaspoons
vanilla extract
¾ cups
non-dairy milk
