These sprouted buckwheat banana blueberry muffins are moist, nutritious and simple to make! They’re perfectly domed and golden brown on the outside, with a soft, fluffy inside. Sprouted buckwheat flour is whole grain, naturally gluten-free and a complete protein, so it’s a wonderful alternative to all purpose flour. It has an earthy flavour that’s perfectly complemented by the cinnamon in the recipe. No fancy equipment or techniques needed, just simple, wholesome goodness! They’re wonderful with breakfast or as a snack with a warm cup of coffee or tea.
It may seem like you’re adding a lot of liquid at first but don’t fret, it will firm up after the resting period. Don’t skip that 5 minute rest, sprouted buckwheat flour needs a little extra time to soak up the moisture. Plus, it gives you the perfect amount of time to prep the muffin tin. Adding the blueberries after the rest means the frozen blueberries won’t start to melt and turn your muffins completely purple!
Make sure you check the muffins every minute or two after the 20 minute mark because they can go from undercooked to overcooked (still delicious but a little on the drier side) quite quickly. Just have your toothpicks handy and remove them from the oven as soon as the toothpick comes out clean, I find this is usually around the 22 minute mark.
14 thoughts on “Sprouted Buckwheat Banana Blueberry Muffins”
I’m going vegan…can I sub the eggs with “flax eggs”?
Absolutely! You can substitute the eggs with 2 tbsp of flax powder and 6 tbsp of water (combine and allow to rest for 5 minutes to gelatinize). Thanks for bringing it up, I will add a note in the recipe!
This looks so god! Can I use other berries for mix ins?
Definitely! They would be delicious with any berry (or a mix!), you may just want to chop up larger berries or they will likely sink to the bottom. They work really well with chocolate chips too!
Thanks for sharing! Do they keep long?
They have the same shelf life as any freshly baked muffin – freshest within the first few days. We haven’t tried with this particular recipe, but muffins generally freeze really well too!
Hi, These look so delicious! is there any substitute for the rolled oats? I cannot eat oats. 🙁 TY
Hi Denise, I would just remove the oats and the milk from the recipe.
Any idea if I can use stevia instead of honey or does it have to be another sugary liquid substitute? Sounds wonderful and I look forward to trying it out soon.
We have not tried stevia in this recipe but yes, we do recommend liquid sweetener for the texture of the muffin. If you do give stevia a try, you may want to experiment with adding more milk as needed.
Can regular unsprouted buckwheat flour be substituted at the same amount?
We haven’t tested this recipe with anything other than our brand of sprouted buckwheat flour so while a 1:1 swap should work, we can’t guarantee results. Just be sure you’re using raw buckwheat flour rather than kasha (toasted buckwheat flour).
Can you use applesauce instead
of banana. Thanks
These turned out great! Good flavor and not overly sweet, but I did do a little less honey than called for. I added some lemon juice instead of the cinnamon and it was very yummy! Will make again