Total Choice Buckwheat Banana Muffins

Yield: 12 servings
Calories: 150
Theme: Breakfast
Rating:  This recipe has not been rated

These hearty muffins are perfect for a relaxing weekend morning and are just as easy to grab on a busy morning before work. Bake these up on a Sunday afternoon and enjoy all week long. Get the complete Total Choice Plan here.


  • 1 cup toasted buckwheat flour
  • 1 cup brown rice flour
  • 1 tsp Xanthan gum
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 egg
  • 1/4 cup safflower oil
  • 1/4 cup unsweetened applesauce
  • 2 1/2 pureed bananas, medium
  • 3/4 cup unsweetened vanilla almond milk
  • 3 tbsp agave nectar


Preheat oven to 375F.

In a small bowl, whisk together dry ingredients.

In a large bowl, mix together all wet ingredients.

Whisk the dry ingredients into the wet ingredients.

Scoop into muffin tins, sprayed with canola oil spray, and bake for 20-23 minutes.

Let cool 10 minutes, remove from pan and let cool on wire rack. 

Makes 12 servings: Serving size: 1 muffin

Calories: 150, Sodium: 230 mg, Sugar: 8 g, Cholesterol: 15 mg, Saturated fat: 0 g, Fiber: 3 g, Protein: 3 g, Carbohydrate: 23 g

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This recipe was recently featured in The Total Choice: Customized Meal Plans for Weight Loss.

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