Breakfast Banana Bread for One

Cake with peanut butter and a banana on top with an orange background.

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

Cook Time 22

Total Time 27

Servings serving

Calories 326kcal

Author Lauren Goslin

Ingredients

DRY INGREDIENTS:

¼ cup buckwheat flour (I grind my own from raw groats; see Notes)
1 Tablespoon rolled or quick oats (can also use grated coconut)
¼ teaspoon baking powder
few dashes sea salt

WET INGREDIENTS:

1 large ripe banana mashed well
1 large egg
1 teaspoon 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 breads 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