Banana, Peanut Butter & Walnut Muffins With Buckwheat & Oat Crumble (V)

Banana, Peanut Butter & Walnut Muffins With Buckwheat & Oat Crumble (V)

Bananas are one of my most beloved foods and if I could, I’d put them into nearly everything. As most of us, I love a loaf of banana bread as well as banana pancakes for a pretty little (or rather scrumptious) breakfast ceremony. This time, I thought: why not make banana muffins with crunchy walnuts, cinnamon, coconut sugar and a crumbly oat and buckwheat topping? Exactly. There is no reason not to. 


flaxseeds give us superpowers

Why include flaxseeds in our diet? I’ll tell you why: these little brown fellas are known to be rich in plant-based omega-3 fatty acids through which we can prevent and manage heart disease. They are also a good source of protein, vitamins (B1) and minerals (magnesium, phosphorus). Flaxseeds are high in fiber which is great for improving your digestion, lowering cholesterol levels and controlling blood sugar (a little empathy for our pancreas, please). Foods that are high in fiber tend to keep you satisfied for longer so you won’t get sudden food-cravings – let’s high five for that! Though keep in mind: If flaxseeds remain whole, they oftentimes pass through our digestive tract without any nutrients or fats being absorbed. To ensure that we do get all these health benefits, I recommend to use them either crushed or ground (which you are about to do for this recipe). Have fun baking!

Prep Time: 10 min

Baking Time: 20-25 min

Total Time: 30-35 min 

Servings: 6 muffins 

For this recipe you will need:

4 very ripe bananas

1 tbsp flax seeds

2 tbsp plant based milk

2 tbsp peanut butter 

1 tsp cinnamon 

1/3 cup coconut sugar 

1/2 cup almond flour

3/4 cup buckwheat flour

1 tsp baking soda

pinch of salt 

1 cup walnuts, roughly chopped

For the crumbly topping: 

2 tsp coconut sugar 

2 tsp buckwheat groats

1 tbsp oats

1 tbsp walnuts, chopped

1/2 tsp cinnamon 


  1. Preheat the oven to 180°C. 
  2. In a blender, blend the bananas, flax seeds, plant-based milk and peanut butter. 
  3. In a big bowl, combine the flours,  cinnamon, coconut sugar, salt and baking soda. Add in the wet mixture and fold into a smooth dough without any floury remainders. Lastly stir in the walnuts and pour into a greased 6-muffin tin (either use coconut oil for greasing or muffin cups). 
  4. In a small bowl, combine all topping ingredients and add to each muffin top. Bake in the oven for 20-25 minutes or until a knife comes out clean. Allow to cool for 10 minutes, then serve along with a hot steaming cup of coffee or tea. ♥

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.