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!
Banana Allergies
My girls are getting so big!
Lately, they’ve both been getting up early before school and making their own lunches and breakfasts, making my life A LOT easier.
I also recently taught Natalie how to make her own eggs and toast, and she loves having that independence. 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!
No sugar needed for this delicious, buckwheat flour-based muffin that uses bananas for sweetness - Add in your favorite spices, fruit, or nuts to make it your own!
- 1/4 cup buckwheat flour (I grind my own from raw groats; see Notes)
- 1 Tbsp rolled or quick oats (can also use grated coconut)
- 1/4 tsp baking powder
- few dashes sea salt
- 1 large ripe banana mashed well
- 1 large egg
- 1 tsp vanilla extract
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!
Nutrition facts based on using oats. WW SmartPoints: 11
Notes:
I like to use raw buckwheat groats to make my buckwheat flour (I just grind them in a Nutribullet with the flat blade).
Some of the items I use in this recipe include:
Recipe Steps:
Mixing the dry ingredients…
Mashing the banana…
Mix all…
Into the ramekins!
Ta-da!
ilm says
May 20, 2019 at 8:48 amWould it work to replace the egg with a “flaxegg”?
Lauren says
May 20, 2019 at 11:55 amI’m not certain, but my guess would be yes. 🙂