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:
These soft and hearty muffins have NO added sweeteners! They're kid-friendly and make a great breakfast or snack.
- 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
- 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
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.
Nutrition facts based on using regular, full-fat yogurt and unsweetened almond milk. WW SmartPoints: 3
Some of the items I use in this recipe include:
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…