Buckwheat banana bread muffin for one recipe
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Breakfast Banana Bread for One

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 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 1 serving
Calories 326kcal

Ingredients

DRY INGREDIENTS:

  • 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

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 facts based on using oats. WW SmartPoints: 11

Nutrition

Calories: 326kcal | Carbohydrates: 57.2g | Protein: 12.2g | Fat: 6.7g | Fiber: 7.1g | Sugar: 18.4g