Banana Buckwheat Muffins (Vegan & Gluten-Free)

Ingredients

• 1 cup mashed bananas (ripe)
• 1/3 cup unsweetened almond milk (or any plant milk)
• 1/4 cup neutral vegetable oil
• 1 teaspoon vinegar
• 1 + 1/2 cup buckwheat flour (scooped & leveled)
• 1/2 cup cane sugar
• 1/3 cup vegan chocolate chips
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. 1

   Mash bananas: In a large bowl, mash the bananas until smooth.

2. 2

   Add wet ingredients: Add the almond milk, oil, and vinegar, and whisk until well combined.

3. 3

   Add dry ingredients: Stir in the buckwheat flour, sugar, baking soda, cinnamon, and salt until combined.

4. 4

   Fold in chocolate chips: Gently fold in the chocolate chips until evenly distributed.

5. 5

   Divide batter: Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the cups and add a few extra chocolate chips on top if desired.

6. 6

   Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.