1-Bowl Banana Buckwheat Muffins

Directions

• Preheat your oven to 350 degrees F (176 C) and line a standard-size muffin pan with paper liners. Set aside.
• To a medium mixing bowl, add flaxseed meal and water. Stir to combine and let gel for 5 minutes.
• Add the bananas to the flax mixture and mash well with a fork until only little chunks of banana remain. We prefer them to be pretty smooth! Next add coconut sugar, oil, and vanilla extract. Whisk well to combine. Add buckwheat flour, potato starch, almond flour, baking soda, and sea salt. Whisk until no flour streaks remain. If using walnuts, fold them into the batter at this point.
• Divide the batter evenly between 10 muffin liners (or 12 if including walnuts // adjust if altering batch size) and bake for 35-40 minutes or until a toothpick inserted into the center comes out with only a few crumbs.
• Once cooked, let the muffins cool for 10 minutes in the muffin pan before transferring to a wire rack to cool completely before enjoying. Leftovers can be stored lightly covered at room temperature for up to 3-4 days or frozen for 1 month!