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Make your palate purr with these delicious vegan banana nut muffins with Himalayan Tartary Buckwheat and spice. They rock a creamy rich frosting and one of the healthiest seeds ever.
I’m a huge fan of muffins, and especially made with Himalayan Tartary Buckwheat flour (HTB). It rocks one of the healthiest seeds ever.
Not only is it a complete protein with all nine essential amino acids, it packs vitamins, minerals, flavonols, fiber, and slews of antioxidants.
I also use a sprouted almond flour, along with bananas, nuts, chia eggs, vanilla, and spice. And for a wickedly savage sweet tooth, pull out the frosting!
Vegan Banana Muffins
Another great thing about these tasty banana muffins is the prebiotic fiber. You get it in the buckwheat and in the bananas.
Studies show that prebiotics are important for health. They support the biome and the heart, colon, kidneys, and immune system.
Bananas, in particular, are packed with them. 🍌 💚
Here’s what you’ll need:
Equipment
- Electric mixer.
- Mixing bowls.
- Cutting board.
- 12/c Muffin pan.
- Spatula.
- Frosting syringe.
- Flatware/cutlery.
- Knife set.
- Crockery.
- Bread box.
When it comes to stacking nuts in this recipe, I like walnuts, macadamia, cashews, almonds, peanuts, and pecans.
I also suggest keeping raw organic Brazil nuts on hand. They not only enhance recipes, they can boost your lifespan.
That’s because a single Brazil nut packs nearly double the RDA for selenium—a mineral that’s rather scarce these days but can curb aging.
In fact longevity expert Dr. David Sinclair says he eats a Brazil nut a day. Dr. Michael Greger is also a nut pusher. They can add years to your life.
Crush some Brazil nuts and add them to your toppings.
Vegan Banana Muffins Ingredients (full recipe below)
- 1 cup HTB flour.
- 1/3 cup organic flour.
- 1/4 tsp baking powder.
- 1/2 tsp baking soda.
- 1 tsp pink salt.
- 5 1/3 tbsp vegan butter.
- 2/3 cup date sugar.
- 2 chia eggs.
- 1 tsp vanilla.
- 1 tsp cinnamon.
- 1/2 tsp nutmeg.
- 1/4 tsp cloves.
- 1/4 tsp allspice.
- 1 cup ripe banana.
- 1 cup walnuts.
- 1/2 cup pecans.
And who says you can’t add chocolate and cacao to muffins?
Like no one ever.
Instructions
- Prepare two chia eggs and let sit.
- Preheat oven at 350.
- In a large bowl beat the soft butter and sugar on high until smooth.
- Add the thoroughly combined flour and other dry ingredients and mix until granular.
- Slowly beat in the chia eggs.
- Stir in the mashed banana and nuts.
- Add the batter to the muffin cups and spread evenly.
- Bake 15-20 minutes or until an inserted toothpick comes out clean.
- Let cool a few minutes before removing from pan.
- Cool thoroughly before frosting and adding toppings.
- After serving refrigerate.
If you’ve never made a chia egg, you can get the recipe here.
Vegan Cream Cheese Frosting Ingredients
- 1 cup vegan cream cheese (8 ounces).
- 2 1/4 cups powdered sugar (sifted).
- 2 tsp vanilla extract.
- 5 tbsp vegan butter.
- 1/4 tsp pink salt.
You can also tweak flavors with different extracts and grated fruits.
And did anyone say peanut butter?
Frosting Instructions
- Mix refrigerated cream cheese and ‘room temp’ butter in a bowl with a mixer.
- Beat moderately until combined, then add the sugar in tiny increments until smooth.
- Top the cooled muffins with a spatula or frosting syringe and sprinkle with nuts.
We all know that muffins are versatile, so here are some goodies to add . . .
Muffin Topping & Ingredient Ideas
- Nuts and seeds.
- Fresh fruit.
- Dried fruit.
- Coconut.
- Chocolate/cacao.
- Ginger root.
- Granola.
- Trail mix/muesli.
- Maple syrup.
- Vegan yogurt.
- Extracts.
- Herbs.
- Vegan whipped topping.
- Sour cream frosting.
Organic sprouted flours are healthier and more nutrient-dense than unsprouted.
Sprout your own seeds and go homemade with an electric grain mill.
Learn more about sprouting here. 🌱
Vegan Banana Muffins
Equipment
- muffin pan. (12 cup)
Ingredients
- 1 cup HTB flour.
- 1/3 cup organic flour.
- 1/4 tsp baking powder.
- 1/2 tsp baking soda.
- 1 tsp pink salt.
- 5 1/3 tbsp vegan butter.
- 2/3 cup date sugar.
- 2 chia eggs.
- 1 tsp vanilla.
- 1 tsp cinnamon.
- 1/2 tsp nutmeg.
- 1/4 tsp cloves.
- 1/4 tsp allspice.
- 1 cup ripe banana.
- 1 cup walnuts.
- 1/2 cup pecans.
Vegan Cream Cheese Frosting
- 1 cup vegan cream cheese. 8 ounces
- 2 1/4 cups powdered sugar. sifted
- 2 tsp vanilla extract.
- 5 tbsp vegan butter.
- 1/4 tsp pink salt.
Instructions
- Prepare two chia eggs and let sit.
- Preheat oven at 350.
- In a large bowl beat the soft butter and sugar on high until smooth.
- Add the thoroughly combined flour and other dry ingredients and mix until granular.
- Slowly beat in the chia eggs.
- Stir in the mashed banana and nuts.
- Add the batter to the muffin cups and spread evenly.
- Bake 15-20 minutes or until an inserted toothpick comes out clean.
- Let cool a few minutes before removing from pan.
- Cool thoroughly before frosting and adding toppings.
- After serving refrigerate.
Frosting
- Mix refrigerated cream cheese and ‘room temp’ butter in a bowl with a mixer.
- Beat moderately until combined, then add the sugar in tiny increments until smooth.
- Top the cooled muffins with a spatula or frosting syringe and sprinkle with nuts.
Nutrition
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Keep Reading & Cooking!
Himalayan Tartary Buckwheat Banana Bread
Himalayan Tartary Buckwheat Pumpkin Pie
Himalayan Tartary Buckwheat Waffles
Himalayan Tartary Buckwheat Chicken Pot Pie
Vegan Buckwheat Apple Pie with HTB
Vegan Buckwheat Peanut Butter Cookies
Himalayan Tartary Buckwheat Crepes
Himalayan Tartary Buckwheat Stuffing
Himalayan Tartary Buckwheat Porridge
Himalayan Tartary Sourdough Bread
Himalayan Tartary Buckwheat Benefits
Himalayan Tartary Buckwheat for Weight Loss
The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.
