1-Bowl Banana Buckwheat Muffins

I love finding overripe bananas on our counter because that usually means it’s going to be an impromptu baking date with my daughters. Not only did the three of us have a fun time whipping up these muffins together, but the dishes were minimal thanks to only one bowl and a few measuring cups.

These nutty and wholesome muffins make a great afternoon snack or an easy thing to throw into a school lunchbox. They are naturally sweetened, gluten free and a breeze to whip up!

I hope you and your kiddos love these muffins as much as we do. If you have a few overripe bananas on your counter grab your kiddos, a large baking bowl, wooden spoons and have fun!

1-Bowl Banana Buckwheat Muffins

PREP TIME: 15 MINUTES    COOK TIME: 30 MINUTES    SERVES: 10 Muffins

• 1 egg

• 2 overripe bananas

• 1/4 cup date sugar (or maple sugar)

• 2 Tablespoons melted butter or ghee

• 1 teaspoon vanilla extract

• 1/3 cup buckwheat flour

• 1/4 cup arrowroot flour

• 1/4 cup almond flour

• 1 teaspoon cinnamon

• 3/4 teaspoon baking soda

• 1/4 teaspoon unrefined salt

• 1/2 cup dark chocolate chips

  Preparation

• Preheat the oven to 350F and line a regular size muffin tin with liners.

• In a medium sized bowl add the egg, banana, date sugar, butter and vanilla extract. Mix well and use a fork to mash the banana until it’s smooth. You can also get your immersion blender into the bowl and make it really smooth by blending it up! But a few small chunks of banana are fine too.

• Add the buckwheat flour, arrowroot, almond flour, cinnamon, baking soda and salt. Continue to mix well until everything is well incorporated and smooth. Fold in the chocolate chips.

• Divide the batter between the prepared 10 muffin cups. Bake until cooked through, about 30-35 minutes.