Light and Airy Banana Buckwheat Muffins

My buckwheat muffins are made with gluten-free buckwheat flour - hence their rich, dark color! This recipe can be used for both banana bread, and muffins, so choose your favorite pan! These wonderful muffins have a delightful texture because they are made with soft bananas, and studded with milled flax seeds, dates and raisins, sprinkled with chia seeds! Simply heavenly! Can you believe the prep time is a mere 15 minutes? The recipe is extremely simple. You can use buckwheat flour and milled flax seeds, or simplify the process by buying The Pure Pantry Pancake Mix, Buckwheat Gluten Free, 1.4-Pound. This is what I used for this recipe, and it was purely heavenly!

Ingredients (I use all organic):
1/2 cup olive oil or butter at room temperature
2 eggs
3 ripe bananas, mashed
3/4 cup brown sugar
1 tsp vanilla
1/2 cup soy milk

2 cups The Pure Pantry Pancake Mix, Buckwheat Gluten Free, 1.4-Pound

1 tsp baking powder

1/2 cup dry pitted dates

1/2 cup raisins

1 tbsp chia seeds

Preheat your oven to 350°F and grease your muffin tin with olive oil.

In large bowl beat oil or butter with electric mixer. Add eggs and beat until well blended. Add mashed bananas and blend. Stir in brown sugar and vanilla, and beat until well combined. Add the dry baking mix, ½ a cup at a time, alternating with soy milk stirring slowly after each addition. Stir in baking powder, dates and raisins. Distribute onto the muffin pan using an ice-cream scoop, sprinkle with chia, and bake for 45 minutes or until toothpick inserted into the center comes out clean.

You can frost these, or eat them just plain! I love the inviting smell of vanilla in the house whenever I bake, and you will too!