Apple Banana Buckwheat Muffins (No Added Sugar!)

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

Print Recipe

5 from 1 vote

Apple Banana Buckwheat Muffins (No Added Sugar)

These soft and hearty muffins have NO added sweeteners! They're kid-friendly and make a great breakfast or snack.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Bread

Cuisine: Fruit, Muffins

Servings: 10 muffins

Calories: 82kcal

Ingredients

DRY INGREDIENTS:

• 1/2 cup buckwheat flour (ground from raw groats; see Notes)
• 1/2 cup oat flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt

WET INGREDIENTS:

• 1/3 cup mashed banana
• 1/3 cup applesauce
• 1/4 cup plain, full-fat yogurt
• 1 large egg
• 1 Tbsp olive oil
• 2 Tbsp milk of your choice
• 1 1/2 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 facts based on using regular, full-fat yogurt and unsweetened almond milk. WW SmartPoints: 3

Nutrition

Calories: 82kcal | Carbohydrates: 10.7g | Protein: 2.9g | Fat: 3.3g | Fiber: 1.3g | Sugar: 2.9g

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…