Guys, I’ve slipped up. It’s been a really long time since I’ve posted and I have about 3778493 recipes to share with you. Ok maybe not quite that many, but I need to stop letting life get in the way of my food-sharing. Nothing is more important to me than bringing you delicious recipes to make your days a little bit tastier. I’m going to try harder, starting with these adorable mini muffins. They’re naturally gluten free thanks to buckwheat flour, naturally sweetened with ripe bananas and a touch of maple syrup, and bursting with pumpkin spice flavor. I didn’t have any mini-muffin wrappers on hand when I went to bake these, so I made my own out of parchment paper. It’s super easy and actually is a great wrapper because it’s non-stick so you don’t loose one bit of these tasty goodies!
Let’s see…they make your house smell amazing while heating up the kitchen on those cold fall days, they are all sorts of healthy, and who doesn’t like a fresh baked muffin?! I don’t think I need to sell these little guys any more – brighten up your morning with a few of these bite-sized muffins. Oh – that’s the best part. Because they are mini, you can totally have more than one and not even feel bad about it 😉
Mini Pumpkin Spiced Banana Buckwheat Muffins
yields 30 mini muffins
1 1/2 cups buckwheat flour
1/2 cup rolled oats (use gluten-free if necessary)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
3 Tbsp maple syrup
3 Tbsp almond butter
4 ripe bananas (the spottier the better!)
2 Tbsp ground flax seeds
1 1/2 tsp pumpkin spice mix
Preheat the oven to 375 F. Line a two mini-muffin pans with parchment paper** (or you can use regular mini muffin tins).
Whisk together the flour, oats, baking soda, baking powder, salt, dry flax-seeds, and pumpkin spice. In a separate bowl, whisk together the bananas, flax-eggs, almond butter, maple syrup, and vanilla. Slowly add the dry ingredients to the wet ones and gently mix until just combined. Top with extra oats and coconut sugar, if desired.
Spoon a heaping tablespoon into each muffin tin and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a cooling rack before storing.
*1 flax egg = 1 Tbsp ground flax seed mixed with 3 Tbsp water and allowed to sit for 5 minutes to ‘gel’.
**to make muffin tins out of parchment paper, cut the parchment paper into strips about 3×4″ and gently press them into each muffin hole.