No sugar needed for this delicious breakfast banana bread, made with buckwheat flour and oats - Add in your favorite spices, fruit, or nuts to make it your own!
I recently taught Natalie how to make her own eggs and toast. She loves having that independence, and she actually makes some of the best eggs I've ever had!
Jade can be a little tricky to please with breakfast, as she doesn't like eggs, and typically wants foods that aren't the best for her allergies.
One food that I'm grateful she's doing better with is bananas. Though she still has trouble with eating them on a daily basis, she seems to tolerate them in small amounts a few times a week.
I too have been doing a bit better with bananas, though I'm in a similar boat as her.
It has been nice to incorporate them back a bit though, and they make recipes like this one so much better and healthier!
Making a banana-sweetened muffin
I concocted this muffin for Jade on a day when Sam and Nat had eggs and toast, and I had a smoothie.
She couldn't seem to decide on anything, so I told her I'd make her her own muffin!
She loved the result, and I've been making it for her ever since.
The recipe below is fairly basic, as Jade likes simple foods, but personally, I would add in some cinnamon and maybe even some berries or walnuts.
I would also top it with some kind of nut or seed butter 'frosting', similar to my Peanut Butter Frosting.
There are many ways to customize this recipe, so I hope you give it a try!
Recipe Steps
Mixing the dry ingredients...
Mashing the banana...
Mix all...
Into the ramekins!
Ta-da!
Breakfast Banana Bread for One
Ingredients
DRY INGREDIENTS:
- ¼ cup buckwheat flour (I grind my own from raw groats; see Notes)
- 1 Tbsp rolled or quick oats (can also use grated coconut)
- ¼ tsp baking powder
- few dashes sea salt
WET INGREDIENTS:
- 1 large ripe banana mashed well
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, mix the dry ingredients.
- Mix in the wet ingredients (you don't have to pre-mix them separately) until well combined.
- Pour the batter into two well-oiled 8-10 ounce ramekins. I like to split up the batter so that it bakes faster! You could also use a small baking dish and make a smaller loaf, though I'm not certain of the baking time in that case.
- Bake the muffins for 18-22 minutes, until the tops are springy to the touch.
- Cool a bit and enjoy!
Notes
Nutrition
Notes
I like to use raw buckwheat groats to make my buckwheat flour (I just grind them in a Nutribullet with the flat blade.
Jane
Would these work as pancakes/waffles?
Isabella
Hello! Just wondering if I could make this in the microwave, sort of like a mug cake? Thanks for sharing!
ilm
Would it work to replace the egg with a "flaxegg"?
Lauren
I'm not certain, but my guess would be yes. 🙂