Healthy Buckwheat Sugar Dairy Wheat Free Muffins
Start your day off right with these Healthy Buckwheat Sugar Dairy Wheat Free Muffins, a wholesome and allergy-friendly treat that doesn't compromise on flavor! Packed with nutrient-rich buckwheat and almond flours, naturally sweetened with ripe bananas and a touch of maple syrup, these muffins are a perfect grab-and-go breakfast or snack. Free from refined sugar, dairy, and wheat, they cater to a wide range of dietary needs while remaining moist and fluffy. Optional mix-ins like walnuts or dairy-free chocolate chips add a delightful crunch or hint of indulgence. Ready in just 35 minutes, this easy recipe is ideal for busy mornings or healthy meal prepping. Try these gluten-free muffins today for a guilt-free treat that the whole family will love!
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Recipe Information
Ingredients
- 1.5 cups Buckwheat flour
- 0.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Bananas (ripe, mashed)
- 2 large Eggs
- 2 tablespoons Coconut oil (melted)
- 0.25 cups Maple syrup
- 1 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk
- 0.5 cups Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease it lightly with coconut oil.
In a medium-sized bowl, whisk together the buckwheat flour, almond flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a large bowl, mash the bananas until smooth. Add the eggs, melted coconut oil, maple syrup, vanilla extract, and almond milk. Whisk until the mixture is evenly combined.
Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix.
If using walnuts or chocolate chips, fold them into the batter for added texture and flavor.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your healthy, delicious, and allergy-friendly buckwheat muffins. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 270.2 g | 98% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 88.5 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 521 mg | 40% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2373 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
