After many failed pumpkin muffin attempts I finally realized the problem… I just don’t really love pumpkin. My desire for a delicious muffin did not however, go away. I find breakfast to be a real challenge lately as I am getting bored of the same old smoothie/oatmeal/toast situation. I wanted a muffin that truly felt breakfast-y. No chocolate, not too sweet, maybe a little healthier tasting, and packed with fruit. I love having a muffin breakfast bowl filled with yogurt, ground flax seeds, fresh fruit, and a chopped up muffin. Delicious! Doesn’t get easier with 1 bowl, and did I mention no added oil? Enjoy!
1-Bowl Banana Blueberry Muffins
Ingredients
- 2 ripe bananas, mashed approx 1 cup
- 2 eggs
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 pinch salt
- 1 cup almond flour
- 1 cup buckwheat flour
- 1/2 cup blueberries
Instructions
- Preheat oven to 350 F. Line a muffin tray with liners.
- In a large bowl, add each ingredient one by one, whisking well in between each. Fold in blueberries.
- Scoop approx 1/4 cup of batter into each muffin liner or until 3/4 of the way filled. Feel free to top with more blueberries!
- Bake for 20 minutes or until a toothpick comes out clean. Allow to cool, then store in an airtight container for up to one week. Freezer-friendly as well!
Toni says
Hi!! Would these still work well if I subbed in a flax or chia egg for the chicken eggs?
jen udashkin says
I haven’t personally tried but I don’t see why not!
Lina says
Hello! Can I sub the buckwheat flour for oat or coconut flour?
jen udashkin says
Not coconut flour, but oat flour yes!
Lisa says
Hi there, what could be used to substitute the buckwheat flour?
Thanks!
jen udashkin says
More almond flour, spelt, or oat flour!
Susan says
Hello there! Thank you for posting a recipe that actually sounds manageable for a novice baker interested in clean eating! For those of us who are watching sugar intake, is there something you would recommend in place of the pure maple syrup?
jen udashkin says
If your bananas are ripe enough, you can totally leave it out!
Tanya says
Hi! Can I replace the almond flour with less coconut flour or oat flour? Don’t have almond flour on hand. Thanks!
jen udashkin says
Haven’t tried but it should work!
TIZIANA DI ZAZZO says
Is there something i can substitute the almond flour with??
jen udashkin says
If it’s an allergy you can make your own flour using sunflower or pumpkin seeds in blender or food processor! Xo
Melina says
Hi Jen! As usual your recipes are easy and amazing! Love how direct and simple the steps are, and one bowl!! I swapped the maple syrup for applesauce for my 9mth old! I’ll see how they turn out!
Question, if storing in an airtight Tupperware-on counter or in fridge? I read that storing on counter is recommended then in freezer ? Thoughts? Thx
jen udashkin says
If I plan on freezing, I freeze right away while they are fresh!
Otherwise I keep them in an airtight container in the fridge. I find this works best at keeping almond flour fresh. Hope this helps! Xo