Soft, nourishing, and just the right amount of sweet — these muffins are everything I love about comfort food made better. They’re gluten-free, dairy-free, full of plant-based goodness, and powered with a little protein boost to keep you satisfied.

Ingredients

(Makes 12 muffins)

• 3 large ripe bananas (about 1½ cups mashed)

• 2 tablespoons ground flaxseed

• 6 tablespoons water

• ¼ cup olive oil, melted

• ¼ cup pure maple syrup

• 1 teaspoon vanilla extract

• 1 teaspoon apple cider vinegar

• ⅔ cup light buckwheat flour

• ½ cup almond flour

• 3 tablespoons vanilla protein powder

• 1 teaspoon ground cinnamon

• 2 teaspoons baking powder

• ½ teaspoon salt

• ⅓ cup chopped pecans

• ⅓ cup chocolate chips (I like Enjoy Life brand)

• 3 tablespoons pumpkin seeds

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.

2. In a small bowl, mix the flaxseed and water and let it sit for about 5 minutes to thicken.

3. In a large bowl, mash the bananas until smooth. Add the flax mixture, olive oil, and maple syrup. Whisk until blended.

4. In another bowl, combine the buckwheat flour, almond flour, protein powder, cinnamon, baking powder, and salt.

5. Add the dry ingredients to the wet ingredients and stir gently until just combined. The batter should be thick but spoonable — add a tablespoon or two of water or nondairy milk if it feels too stiff.

6. Fold in the pecans, chocolate chips, and pumpkin seeds (if using).

7. Spoon the batter evenly into the muffin cups, filling each about three-quarters full.

8. Bake 23–26 minutes, or until the tops are golden and slightly spring back when touched.

9. Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling.

Storage: Keep in an airtight container for up to 2 days at room temperature, 5 days in the fridge, or freeze up to 2 months.

Nutrition & Notes

Each muffin has about 230 calories, 7 grams of protein, 14 grams of healthy fats, and 21 grams of carbohydrates — a balanced mix of energy and nourishment. They’re rich in magnesium, zinc, and fiber, making them a perfect choice for breakfast, a snack, or a post-swim bite.

The blend of buckwheat and almond flour gives a nutty, tender crumb, while the protein powder and pumpkin seeds add substance. Maple syrup and banana bring natural sweetness, and the chocolate chips make every bite feel like comfort.