Easy buckwheat banana muffins (Vegan, gluten-free & grain-free recipe)

These buckwheat banana muffins are moist and fluffy. And you will not make it out that these are gluten-free and vegan.

I have used fresh passion fruit along with seeds in this recipe. The seeds give a good crunch to the soft muffins. You can skip seeds and use the juice of passion fruit alone.

Ingredients

Banana: You can use fresh or frozen bananas to make these buckwheat muffins. I usually use overripen banans in my bakes. When bananas are overripe, freeze them and use them to make smoothies or in baking.

Flour: I used store-bought buckwheat flour to make these muffins. If you have whole buckwheat grouts at home, blend them using any blender and use that flour to make these muffins.

Sweetener: In this recipe, I used coconut sugar. Jaggery powder, brown sugar, cane sugar, and palm sugar are suitable replacements for coconut sugar. And I haven't tried this recipe with liquid sweeteners like maple syrup or honey.

Fat: I usually use coconut oil in all my bakes, and you might have a slight coconut taste in these muffins. You can use any neutral oil or butter to make these banana muffins.

Instructions

• Take a mixing bowl and mash the bananas using the potato masher or fork. You can blend the bananas to get the fine paste.
• Add flax seeds powder and water to the mashed banana mixture.

• To this mixture, add coconut sugar and coconut yogurt. You can use any plant-based yogurt or regular yogurt.

• Now add coconut oil and passion fruit pulp from 2 fruits. You can add passion fruit juice alone as well. Seeds will give the crunch. 

• Mix all the ingredients thoroughly so that sugar dissolves completely. Keep the mixture aside.

• Add buckwheat flour to the sieve, and place the sieve on the plate or another mixing bowl.

• To the flour, add baking soda and baking powder.

• Sift the flour and mix it well. Add salt to the flour mixture and mix it again to incorporate it well.

• Add the flour mixture to the wet ingredients in three parts and mix it well.

• The final batter will little think and will flow like ribbons.

• Take a muffin tray and line it with paper molds. I don't have a muffin tray, and I will use a regular baking tray and use silicone mold for muffins. Fill the batter in mold up to 75%.

• Bake the banana and passion fruit muffins for 30 minutes at 180 degrees C.

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