Healthy Buckwheat Sugar Dairy Wheat Free Muffins

Start your day off right with these Healthy Buckwheat Sugar Dairy Wheat Free Muffins, a wholesome and allergy-friendly treat that doesn't compromise on flavor! Packed with nutrient-rich buckwheat and almond flours, naturally sweetened with ripe bananas and a touch of maple syrup, these muffins are a perfect grab-and-go breakfast or snack. Free from refined sugar, dairy, and wheat, they cater to a wide range of dietary needs while remaining moist and fluffy. Optional mix-ins like walnuts or dairy-free chocolate chips add a delightful crunch or hint of indulgence. Ready in just 35 minutes, this easy recipe is ideal for busy mornings or healthy meal prepping. Try these gluten-free muffins today for a guilt-free treat that the whole family will love!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Buckwheat flour
• 0.5 cups Almond flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 2 large Bananas (ripe, mashed)
• 2 large Eggs
• 2 tablespoons Coconut oil (melted)
• 0.25 cups Maple syrup
• 1 teaspoons Vanilla extract
• 0.5 cups Unsweetened almond milk
• 0.5 cups Chopped walnuts or chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease it lightly with coconut oil.

Step 2

In a medium-sized bowl, whisk together the buckwheat flour, almond flour, baking powder, baking soda, ground cinnamon, and salt until well combined.

Step 3

In a large bowl, mash the bananas until smooth. Add the eggs, melted coconut oil, maple syrup, vanilla extract, and almond milk. Whisk until the mixture is evenly combined.

Step 4

Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix.

Step 5

If using walnuts or chocolate chips, fold them into the batter for added texture and flavor.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 9

Enjoy your healthy, delicious, and allergy-friendly buckwheat muffins. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(913.0g)

Amount per serving	% Daily Value*
Calories	2513.5

Total Fat 149.0g	0%
Saturated Fat 35.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 372mg	0%
Sodium 2341.9mg	0%
Total Carbohydrate 270.2g	0%
Dietary Fiber 38.8g	0%
Total Sugars 88.5g
Protein 70.2g	0%

Vitamin D 125.9IU	0%
Calcium 521.0mg	0%
Iron 12.8mg	0%
Potassium 2372.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 10.4%

Carbs: 40.0%