Banana Chocolate Chip Buckwheat Muffins
One tool any busy mom can add to her tool-kit is meal-prep. Meal-prep can be a lifesaver on busy weekdays when you’re scrambling to get bellies full! These Gluten-Free Banana Chocolate Chip Buckwheat Muffins are perfect to meal-prep for the week. It makes for a delicious breakfast to grab on your way out the door or as dessert in your kid’s packed lunch.
This recipe is vegan and gluten-free friendly.
So Let’s Talk Banana Chocolate Chip Buckwheat Muffin Ingredients
Buckwheat Flour - a gluten-free flour that adds a delicious nutty flavor to this muffin.
Banana - Acts as both a binder for the ingredients and adds a banana flavor that compliments the buckwheat and chocolate beautifully. The riper the banana, the better.
Baking Powder - It makes this delicious muffin nice and fluffy. Don’t skip out on it or the texture of your muffin will be impacted.
The Banana Chocolate Chip Buckwheat Muffin Recipe
Makes 12 Muffins
1 large ripe banana
½ cup olive oil
⅔ cup almond milk
1 tsp vanilla
3 cups buckwheat flour
⅓ cup sugar
3 tsp baking powder
½ cup chocolate chips (we used vegan ones)
Preheat oven to 350 degrees Fahrenheit
Line muffin tin with cupcake liners
In a large bowl mash the banana until smooth
Add in milk, vanilla and oil and mix until well combined
In another bowl, combine the baking powder, flour, chocolate chips, and sugar
Slowly add it to the bowl of wet ingredients (the batter will be thick, this is normal, try to avoid over mixing to prevent tough muffins)
Portion out ¼ cup servings of muffin batter into the lined muffin tin
Bake for around 20 minutes (until toothpick comes out clean)