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Buckwheat banana muffins with blueberries
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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.
Course Bread
Cuisine Fruit, Muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 muffins
Calories 82kcal
Author Lauren Goslin

Ingredients

DRY INGREDIENTS:

  • ½ cup buckwheat flour (ground from raw groats; see Notes)
  • ½ cup oat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt

WET INGREDIENTS:

  • ⅓ cup mashed banana
  • ⅓ cup applesauce
  • ¼ cup plain, full-fat yogurt
  • 1 large egg
  • 1 Tablespoon olive oil
  • 2 Tablespoons milk of your choice
  • 1 ½ teaspoon 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