Vegan Banana Sunbutter Muffins

There are times for flakey, cake-like muffins and there are times for denser, heartier ones. When I came up with the recipe for these bad boys I was definitely searching for the latter. I wanted something small that would still fill me up and tide me during that midday hump and these muffins were just the ticket. They are perfect as pre-workout fuel, a mid-day pick me up or even a late-night snack. Did I mention they are also gluten-free, (optionally) sugar-free and only took me 30 minutes to make beginning to end.

Vegan Banana Sunbutter Muffins

Adapted from here

Ingredients:

• 3 ripe mashed bananas
• ¼ cup sunflower seed butter
• 1/3 cup turbinado sugar OR 1/4 tsp concentrated stevia powder (I use New Roots organic stevia)
• 1 tbsp ground flax mixed with 4 tbsp water
• 1/3 cup non-dairy milk
• 1 tsp vanilla
• 1 cup raw buckwheat groats, ground (makes about 1 1/4 cups buckwheat flour with a milder flavour than store bought)
• 1/2 tsp baking powder
• pinch of salt
• 2 tbsp sunflower seeds
• 2 tbsp whole buckwheat groats
• 1 tbsp whole flax seeds

Directions:

1. Mix first 6 ingredients until creamy.
2. Stir together buckwheat flour, baking powder and salt.
3. Slowly add dry ingredients to wet mixture stirring to combine.
4. Stir in seeds, whole groats and flax.
5. Bake at 350 degrees 18 – 20 minutes in a lined muffin pan.