Average Recipe
Prep Time
15 minutes
Cook Time
25 minutes
12 muffins

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!


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
cups avocado oil
2 teaspoons vanilla extract
¾ cups non-dairy milk