Hey guys, I have a new breakfast recipe to share with you… Super healthy, completely plant-based and nutritious- banana buckwheat muffins! Like all my recipes, they are free from any refined sugars or processed ingredients and provide lots of nourishing health benefits. They are high in fibre, protein, antioxidants and are perfect for everyone to enjoy as they are suitable for vegans. They also provide lots of energy that will help fuel your workout! Breakfast is definitely my favourite meal of the day so I always love experimenting and developing new recipes to kick start your day- and these recipes are also great for snacking too! You can see more of my plant-based breakfasts on my recipes page.
So I used buckwheat flour to make these vegan muffins. Buckwheat flour is a gluten-free flour, high in fibre and a good source of protein- so they make a great pre-workout snack! It also provides good sources of zinc, copper, potassium and manganese. I also added cinnamon and nutmeg spices for some added antioxidants.
Banana health benefits
- Bananas are rich in potassium- an essential vitamin that aids a healthy functioning heart.
- They are high in fibre and can relive heart burn symptoms and help indigestion.
- They make you happy! Bananas contain compounds that provide the body with natural energy as well as increasing levels of serotonin which lessen stress and anxiety.
- They are also high in vitamins such as vitamin C, vitamin B6 and magnesium.
This recipe makes 12 small muffins- if you prefer to make large ones then should get 6 vegan-muffins from this recipe.
Ingredients
- 1 3/4 cups of buckwheat flour
- 1/4 of a cup of ground almonds
- 1/4 of a cup of unrefined light brown muscovado sugar
- 1/4 of a cup of pure maple syrup
- 1 1/2 cups of almond milk (unsweetened)
- 1 teaspoon of vanilla extract
- 1 teaspoon of bicarbonate soda
- 1 tablespoon of apple cider vinegar
- 2 teaspoons of cinnamon
- 1 teaspoon of nutmeg
- 4 ripe bananas (3 of which are mashed)
Method
- Preheat the oven to 180 degrees celsius and line a cupcake tin with silicon cupcake/muffins cases (I used two 2×6 muffins tins- like in the photo)
- In a bowl, combine the buckwheat flour and ground almonds.
- In a separate bowl, mash together 3 ripe bananas, and then mix in the muscovado sugar and maple syrup. Stir well and then add this to the dry mixture bowl, stirring with a wooden spoon.
- Then add the almond milk, half a cup at a time.
- Then add the vanilla extract, bicarbonate soda and apple cider vinegar, and mix in until the mixture becomes smooth. Then stir in your cinnamon and nutmeg.
- Spoon the mix evenly between your prepared cupcake cases.
- With the remaining banana, slice into small circles, and place them on top of your vegan muffins, before putting them in the oven (see picture).
- Bake in the oven for 20-25 minutes and allow to cool for 10 minutes before removing from their cases.
- Enjoy warm or cool!
As I have a large family- these vegan banana buckwheat muffins were gone in a few days however, should you want to save them- seal them in a container and keep in the fridge. This will keep them nice and fresh!
To keep up to date with my blog and new posts that I will be working on- follow @sophieshealthykitchen instagram page.
SHK x
