Remember the Get Balanced course I wrote about not too long ago? It’s a 15-day course focused on balancing your cortisol levels (that would be your stress hormone), which is intricately linked to everything from weight to mood to energy. I’m 11 days in and going strong.
You would not believe the amount of substance to this course. Nutritionists, Megan and Katie, have done a fabulous job of organizing the course materials and releasing them a bit at a time so you don’t get overwhelmed.
There is power in knowledge and when we learn the basic science of how things like sugar, gluten, and caffeine affect so many aspects of our bodies, we start to see the bigger picture.
The course packet contains several great recipes, all of which are gluten-free and several of which are vegan. So far, I’ve enjoyed the Sweet Pear Smoothie, the Coconut Millet Pudding, and the Quinoa Tabbouleh Salad the most.
We have also learned the art of a grain bowl–such a simple concept, yet so revolutionary for me! It has opened my eyes to an infinite number of recipe combinations.
The 24/7 access to Megan and Katie via the online discussion boards has been so helpful. Post a question and bam!–there’s an answer–just like that. The boards also allow course participants to interact, post recipes, etc.
When Megan posted a link for Banana-Apple Buckwheat Muffins, I decided to adapt the recipe to a vegan version. I was pleasantly surprised at the results. These are really GREAT muffins! And so healthy! In the photos, you can tell they’re hearty, but what you can’t see is how very moist they are.
I doubled the recipe, subbed “flax eggs” (flaxseed meal + water) for the eggs, and added diced dates instead of doubling the sweetener. As I’ve said before, I’m a “bee-gan”, meaning I’m a vegan who eats honey. So, I used raw honey, but agave nectar or coconut nectar will work great, too.
You could also swap out other fruits (such as pears or blueberries) for the apple and other nuts (such as pecans or almonds) for the walnuts.
If you try to peel off the muffin wrapper before the muffins are completely cooled, the muffin will likely stick to it. But if you allow them to cool completely, you shouldn’t have a problem.
And in case you were wondering, Hubs loves these muffins, too. He snagged one when he got home from work yesterday and then another this morning for breakfast. It’s so much easier to eat healthy when you’re prepared.
Having healthy, homemade items like muffins and protein bars on hand, as well as prepped fruits, veggies and grains make a big difference. It’s worth taking the time to set ourselves up for success!
17 thoughts on “Vegan Banana-Apple Buckwheat Muffins (Gluten-free)”
These look absolutely delicious! Anything buckwheat, apple, and walnut is a win in my book. Muffin question for you – do you refrigerate your muffins or leave them out on the counter? I love making muffins, and I love them at room temp., but I always put them in the fridge after they cool because I always have bad luck with them going bad out on the counter.
I would say these have a max life of 2 to 3 days in a sealed container on the counter. You might get a few more days in the fridge. Of course, you can always freeze them and just set out one the night before for breakfast the next day.
These look so yummy! I love that the yield a small batch—I love muffins, but sometimes having 36 of them is a bit ridiculous. This is great because by the time you’ve had your fill of them you’ve eaten them up and can try another recipe! We’ll definitely be making these :)
So true, Sarah!
What a delicious combination – perfect for breakfast or an afternoon snack.
I’ve been following your blog for quite some time now and always enjoy the recipes as well as the great pictures of the food!!
I’m a ‘bee-gan’ myself, I just don’t think I’ve ever met others yet, so it’s nice to ‘meet’ you! ;)
Hi Val! Nice to “meet” you, too! Thanks for reading/commenting. Glad to know I’m not the only “bee-gan” out there ;)
WOW. I can be the first to testify that these muffins are AMAZING. I made them using Ener-G instead of the flax eggs (I was all out) and pecans instead of walnuts (I’m sensitive to walnuts but not other nuts). And I can’t believe how delicious they are, while still being so healthy!
Thanks so much for this, Livvy! I will be making them all the time. Mine yielded more muffins – 9, I think because I used a fairly large apple. I actually found them to be almost too sweet, so I might reduce the honey a bit next time and let the fruits do the talking (cheers to my fellow bee-gans!).
Thanks for the feedback, Amy! Good to know that the Ener-G works well in this recipe, too. I made my muffins pretty huge, so I’m not surprised you got more out of the batter. Yours are probably a much healthier portion size ;)
These looks amazing. I love buckwheat muffins! I have a similar recipe on my site and make them often. Glad you enjoyed the coconut milk pudding and quinoa tabbouleh salad. :) Will check back in on this site for future recipes, yay!
These look scrumptious! I love have healthy muffins at hand for a quick health snack. Can’t wait to try these :)
These look so good. I’ve been looking for a recipe like this for ages now. Just a question though, do you think I could give the walnuts a miss altogether? Or does it need to be in the recipe? Thanks :)
Hi Tayla! The walnuts are not necessary – you can leave them out, no problem. Enjoy :)
I loved the term “bee-gan” so much!! That applied for me too ;)
Thanks for the recipe!!
Thank you for posting this amazing recipe. Me and my boyfriend had a blast making these. I times the recipe by 4 and I made 16 large muffins plus 2 little banana muffin pans. My boyfriend eats a lot of food , so I thought your muffins are nutritious and great for a healthy grab . My parrots loved them as well.
Thank you ,