About the Recipe
These Buckwheat Blueberry-Banana Muffins are a nutritious, toddler-friendly snack made with real-food ingredients to support gut and skin health. Buckwheat adds plant protein and magnesium, while blueberries provide antioxidants that help soothe inflammation and support calm skin. They’re fluffy, lightly sweetened with banana and maple syrup, and baked in stainless-steel muffin tins with parchment liners for a clean, low-tox baking option. Perfect for snack prep, lunch boxes, or breakfast on busy mornings.
Ingredients
Ingredients:
Wet Ingredients:
2 ripe bananas, mashed (1 cup)
2 pasture-raised eggs
¼ cup pure maple syrup
½ cup plain yogurt (or coconut yogurt for dairy-free)
1 tsp vanilla extract
Dry Ingredients:
1 ¾ cups oat flour
¼ cup buckwheat flour
1 tsp baking powder
½ tsp cinnamon
Pinch sea salt
1 cup blueberries (fresh or frozen)
For Baking:
Stainless-steel muffin pan
Parchment muffin liners
Preparation
Steps:
Preheat oven to 350°F (175°C). Place parchment liners into stainless muffin pan.
In a bowl, mash bananas and whisk in eggs, maple syrup, yogurt, and vanilla until smooth.
In a separate bowl, combine oat flour, buckwheat flour, baking powder, cinnamon, and salt.
Gently fold dry ingredients into the wet mixture. If batter is thick, add 1–2 Tbsp milk.
Fold in blueberries carefully to keep them whole.
Scoop batter into muffin liners (¼ cup for regular, 1 tbsp for mini).
Bake for 18 minutes (regular) or 12–14 minutes (mini), until tops are golden and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a cooling rack. manage all your collections, click on the Content Manager button in the Add panel on the left.