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!
Course Bread, Breakfast
Cuisine Gluten-Free, Muffins
Prep Time 5minutes
Cook Time 22minutes
Total Time 27minutes
1/4cupbuckwheat flour(I grind my own from raw groats; see Notes)
1Tbsp rolled or quick oats(can also use grated coconut)
few dashessea salt
1largeripe bananamashed well
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