If you didn’t know this already, I’m not a fan of super sweet baked goods. That’s why I love baking with whole grains and including ingredients with plenty of fiber, fat, and protein so that instead of spiking your blood sugar, the glucose gets slowly released/absorbed over time. I found that using very overripe bananas gives these muffins the perfect amount of sweetness, but you can always sweeten them up some more if you’d like.
Each muffin has about 5g of sugar (without chocolate chips), 6g protein, and is rich in nutrients like magnesium, iron, selenium, and zinc. Enjoy them for breakfast, as a snack, or dessert (see leftovers section)!
Servings 12 muffins
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 2 cups mashed very overripe bananas (about 4-5, mostly or entirely black!)*
- ¼ cup olive oil
- 3 eggs
- 1 tsp vanilla extract
- 1 cup (140g) buckwheat flour
- ½ cup (62g) almond flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup chocolate chips (170g) or walnuts (100g) divided
- Note: ~ this recipe is not very sweet, so if your bananas aren’t SUPER ripe or you prefer a sweeter muffin, then ¼ cup of cane sugar, coconut sugar, maple syrup, or honey.
- *Banana ripening hack! ~ If you don’t have super ripe bananas and don’t want to wait, here's what you can do. Place your yellow (don’t use green ones) bananas on a parchment lined baking sheet and bake in a 300F oven for 30-40 minutes (or a 400F oven for 20 minutes), or until blackened and some juices are bubbly out. Let cool enough to handle. Cut the peel open and squeeze the banana flesh out, draining off any excess liquid. Mash up and use!
Instructions
- Preheat the oven to 350F. Line a standard muffin tin with parchment paper cups.
- In a large bowl, mash the bananas. Whisk in the olive oil, eggs, and vanilla until combined. Add buckwheat, almond flour, cinnamon, baking soda, and salt and stir until combined. Stir in ½ cup of chocolate chips or walnuts until evenly distributed.
- Scoop the batter into the muffin cups, filling them to the brim. Top with remaining ½ cup chocolate chips or walnuts. Gently press them into the muffin batter so they stick better.
- Bake for about 20-25 minutes, or until a toothpick, cake tester, or knife comes out clean (20 minutes was the sweet spot for me).
- Enjoy these warm or slice in half and top with butter, honey, and a sprinkle of salt!
Items you can prep ahead (optional)
- Ripen your bananas!
- Make the muffins
Substitutions:
- To make vegan, substitute with a liquid vegan egg replacer. You could try using flax eggs, but the muffins may come out super dense and more mushy.
- To make nut-free, sub the almond flour with buckwheat flour.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- I prefer these at room temp or just warm.
- They are so good cut in half and topped with butter and salt if you’re feeling more savory. Drizzle on a little honey for extra sweetness.
- To turn these into a more decadent dessert, cut in half and top with whipped cream, honey, and salt.
Servings 12 muffins Prep Time 10 minutes Cook Time 25 minutes Ingredients
- 2 cups mashed very overripe bananas (about 4-5, mostly or entirely black!)*
- ¼ cup olive oil
- 3 eggs
- 1 tsp vanilla extract
- 1 cup (140g) buckwheat flour
- ½ cup (62g) almond flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup chocolate chips (170g) or walnuts (100g) divided
- Note: ~ this recipe is not very sweet, so if your bananas aren’t SUPER ripe or you prefer a sweeter muffin, then ¼ cup of cane sugar, coconut sugar, maple syrup, or honey.
- *Banana ripening hack! ~ If you don’t have super ripe bananas and don’t want to wait, here's what you can do. Place your yellow (don’t use green ones) bananas on a parchment lined baking sheet and bake in a 300F oven for 30-40 minutes (or a 400F oven for 20 minutes), or until blackened and some juices are bubbly out. Let cool enough to handle. Cut the peel open and squeeze the banana flesh out, draining off any excess liquid. Mash up and use!
Instructions
- Preheat the oven to 350F. Line a standard muffin tin with parchment paper cups.
- In a large bowl, mash the bananas. Whisk in the olive oil, eggs, and vanilla until combined. Add buckwheat, almond flour, cinnamon, baking soda, and salt and stir until combined. Stir in ½ cup of chocolate chips or walnuts until evenly distributed.
- Scoop the batter into the muffin cups, filling them to the brim. Top with remaining ½ cup chocolate chips or walnuts. Gently press them into the muffin batter so they stick better.
- Bake for about 20-25 minutes, or until a toothpick, cake tester, or knife comes out clean (20 minutes was the sweet spot for me).
- Enjoy these warm or slice in half and top with butter, honey, and a sprinkle of salt!
Items you can prep ahead (optional)
- Ripen your bananas!
- Make the muffins
Substitutions:
- To make vegan, substitute with a liquid vegan egg replacer. You could try using flax eggs, but the muffins may come out super dense and more mushy.
- To make nut-free, sub the almond flour with buckwheat flour.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- I prefer these at room temp or just warm.
- They are so good cut in half and topped with butter and salt if you’re feeling more savory. Drizzle on a little honey for extra sweetness.
- To turn these into a more decadent dessert, cut in half and top with whipped cream, honey, and salt.
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