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These Blueberry Buckwheat Banana Bread Muffins are sweetened only with bananas and blueberries, with a little help from Stevia. They’ve been successfully curbing my cravings for something sweet and carb-o-licious the past few weeks!
Ever since I was diagnosed with Hashimoto’s Thyroiditis earlier this year, I’ve been experimenting with cutting various things out of my diet. If you’re unfamiliar with Hashimoto’s, it’s an autoimmune disease where your immune system attacks your thyroid. This leads to a slew of symptoms such as fatigue, depression and unexplained weight gain. Really fun stuff (sarcasm if you can’t tell). But I won’t dive any further into the details. The great Google can help you with that!
While cutting gluten lifted the extreme fatigue (like, sleeping-14-hours-and-still-feeling-like-death kind of fatigue), cutting added sugar provided the most life altering changes to my state of mind I almost didn’t realize was a direct result.
So how did that affect me?
After one week, I had a vivacity for life I forgot I could feel – restlessness in the best way possible. I wanted to do everything! Attend all of the exciting events I could find, work urgently on my side projects and entertain all of my whims when I was previously content with allowing myself to push those thoughts away in favor of sitting on my couch all evening, every evening. In fact, it’s in that same exact time frame that I finally launched this blog after having already owned the domain for over a year. I could go on and on about this and all my revelations, but I’ll keep this blog post brief.
I’m no longer completely added sugar free (a girl’s gotta live and enjoy life a little). But I’m now more mindful of my sugar intake. I’ve even been working on testing it out of old and new recipes. Unfortunately, the strength of my newly discovered vigor is very much inversely related with my magnitude of sugar consumption. The memory and recency of my uncovered fervor continues to drive me forward, so I’m still sugar free most days.
Not a fan of Stevia? Still want a sugar free treat? Check out my Banana Nut Mini Muffins which are sweetened with bananas and a small amount of dates!
And if you make these Added Sugar Free Blueberry Buckwheat Banana Bread Muffins, be sure to leave a comment or give the recipe a rating or tag me on Instagram! I love it when you guys try my recipes. And I’d love to know if you enjoy them as much as I do!
Added Sugar Free Blueberry Buckwheat Banana Bread Muffins – Low FODMAP, Gluten Free, Dairy Free
Ingredients
- 100 grams buckwheat flour
(3/4 & 1/12 cup) - 74 grams Bob Red Mill's 1:1 gluten free baking flour (1/2 cup)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 104 grams frozen blueberries* (3/4 cup), see notes
- 300 grams ripe bananas* (about 3 small bananas), see notes
- 1 large egg
- 1/4 cup your choice of non-dairy milk I like to use macadamia milk
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 25-40 drops liquid stevia* see notes
Instructions
- Preheat oven to 325°F. Grease and/or line a 12 cup muffin pan.*
- Measure and combine dry ingredients (flours, baking powder, baking soda, cinnamon and salt) into medium-sized bowl. Mix to distribute ingredients.
- In a small bowl, toss frozen blueberries in a spoonful of flour mixture to prevent blueberries from sinking during baking.
- In a large bowl, combine wet ingredients (bananas, egg, non-dairy milk, melted coconut oil, vanilla extract, and liquid stevia). Mash bananas into mixture with a fork until a nearly even consistency is achieved.
- Gradually add flour mixture into banana mixture while stirring until just evenly combined.
- Gently fold in floured frozen blueberries into the batter.
- Distribute mixture into the 12 muffin cups and bake for 25 minutes, or until a toothpick tester comes out clean.
- Transfer muffins to a wire rack to cool before eating, if you can wait that long! 🙂
Notes
- According to the Monash’s Low FODMAP diet app, ripe bananas are low FODMAP at 1.23oz. Considering that 300g. of banana is about 11oz. (about 0.92oz. per muffin), and considering that the 3/4 cup of blueberries adds to the FODMAP content, the combination of the two puts one muffin right at the upper limit of what’s technically safe. If you’re very sensitive to fructans, you might want to err on the side of caution and replace one or two of the ripe bananas with less ripe bananas, and add more stevia to adjust for sweetness.
- This batter likes to stick to muffin liners not designed to be non-stick. I like to grease my muffin liners if using to make the liner easier to peel off.