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.
Any large bananas will work for the recipe, but the riper the better. You can even use overripe frozen bananas. Make sure you’re using large flake oats (also sometimes referred to as old fashioned) rather than quick cook oats. They give the muffins some lovely added texture. We don’t recommend substituting the oil for melted butter, as it can change the texture of the muffin, but they are very delicious if you eat them warmed with butter on top. We made this recipe using regular unsweetened almond milk, but any kind of milk will work. They are also delicious if you substitute the blueberries for chocolate chips!
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.