Buckwheat Banana muffins

‘Tis the season to be jolly! Christmas brings with it a sea of food and delicacies in every kitchen,  but that doesn’t mean we can’t be creative and make guilt free treats that everyone, including weight watchers can enjoy. You can use a loaf tray to make banana bread instead of muffins if you wish, just adjust the baking time accordingly. This heathy recipe is gluten free, nutritious and most importantly yummy!


2  – ripe Bananas, mashed
1/2 cup – Pecan, roughly chopped

Dry Ingredients –
3/4 cup – Buckwheat flour
5-6 tbsp – Raw sugar
1/4 tsp – Baking soda
1/2 tbsp – Cinnamon powder
1/4 tsp – Salt

Wet Ingredients –
2 – eggs
1/3 cup – Olive oil
1/2 tsp – vanilla bean paste

Buckwheat Banana muffins


Preheat the oven to 180 degrees C. or 350 degrees F.

Mix all the dry ingredients in a large mixing bowl, followed by the wet ingredients, mix well with a whisk. Add mashed bananas and combine.

Place cup cake paper cases in the muffin tray and pour the mix to fill 3/4 of the paper cases. Top with roughly chopped pecan nuts.

Bake for 10 to 12 minutes or until a tooth pick inserted into the centre comes out clean. Stand in tray for 2 minutes and place on a wire rack to cool.

Buckwheat Banana muffins