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

Simple, vegan and gluten-free buckwheat muffins recipe with banana and passion fruit pulp.

Course Dessert

Cuisine American, World

Keyword healthy, oven-baked, passion fruit

Prep Time 20

Cook Time 30

Total Time 50

Servings muffins

Calories 134kcal

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.

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.