These soft and hearty apple banana buckwheat flour muffins have NO added sugar! They're kid-friendly and make a great breakfast or snack.
I had a tough time naming these...
They have equal amounts of buckwheat AND oat flour, as well as equal amounts of banana and applesauce (take a peek at my Homemade Instant Pot Applesauce for a way to make your own!).
I decided on the above as the best description because my aim was to include banana, applesauce, and buckwheat flour. Another angle was that I didn't want to add ANY sweetener.
You know me, I'm all about eliminating added sugar wherever I can, and with additions of both banana and applesauce, these can totally stand on their own.
My kids all love them, so I figure they're not too terrible, lol! In fact, they're pretty darn good!
Lightly sweet with a soft and moist crumb, these are a heartier muffin with a light rise, which is what I was personally going for.
My husband is particularly sensitive to dry baked goods, which can yield from too much of any baking agent, so I prefer to go easy on the leavening.
In lieu of mixing in fruit, I like to actually top these with a few juicy berries, just to give the eater a taste. The blueberries aren't really the focus here, so you could potentially top these any way you like.
Other buckwheat flour recipes you might like:
Gooey Buckwheat Loaf Cake
Low Sugar Chocolate Chip Buckwheat Muffins
Sweet Potato and Date Buckwheat Muffins
Apple Banana Buckwheat Muffins (No Added Sugar)
Ingredients
DRY INGREDIENTS:
- ½ cup buckwheat flour (ground from raw groats; see Notes)
- ½ cup oat flour
- ½ tsp baking soda
- ¼ tsp sea salt
WET INGREDIENTS:
- ⅓ cup mashed banana
- ⅓ cup applesauce
- ¼ cup plain, full-fat yogurt
- 1 large egg
- 1 Tbsp olive oil
- 2 Tbsp milk of your choice
- 1 ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the dry ingredients.
- In a separate bowl, mix together the wet ingredients.
- Add the wet ingredients into the dry mix and gently stir until the dry ingredients are moistened.
- Divide the batter among 10 muffin cup liners.
- Top with blueberries or other fruit, if desired.
- Bake 11-15 minutes until tops of muffins are springy to the touch.
Notes
Nutrition
Notes:
I grind raw buckwheat groats in my Nutribullet to make the buckwheat flour. I use this same method with rolled oats to make the oat flour.
Some of the items I use in this recipe include:
Recipe steps:
Mix the dry ingredients...
Mix the wet ingredients (use a bigger bowl than I did, lol)...
Mix all to form the batter...
Dollop batter into muffin cups...
Top with a few blueberries, if you like...
Ruth
This is a great recipe and easily customised. Thanks Lauren!
Lauren
I'm so glad you liked these, Ruth, and thank you for the recipe rating! 🙂
Kris
Looks great! Could I use additional oat flour instead of the buckwheat?
Lauren
Hi Kris,
I think that would work...buckwheat flour can be a bit more absorbent, so you may or may not need the added milk. Let me know if you try it out!
Genevieve
These are marvelous! I love seeing your yummy pictures and trying your creative recipes. Keep'em coming. 😉