This week has been very busy in preparation for the holidays. I am just wrapping a few things up before I head home to Texas to be with my family. I wanted to share this recipe because you may want to whip up a batch of these for your family on a morning where time is scarce. Definitely a crowd pleaser!

These muffins are mildly sweet with a rich flavor. The banana also makes these muffins delightfully moist. Buckwheat is packed full of iron and is actually a fruit related to the rhubarb. Contrary to popular belief, buckwheat does not actually contain wheat, thus it is gluten-free.

I also love these muffins for a lazy Sunday morning. They are so easy to prepare, and don’t require many ingredients. It is also nice to make these when you have some overly ripe bananas that you are not sure what to do with. Frozen bananas work in this recipe as well. Just thaw them and mash. My mother created this recipe one morning for breakfast, and then shared it with me. Now I am sharing it with you. I hope you enjoy!

Makes 8 Muffins

Ingredients:

• 1 cup buckwheat flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• 1 tablespoon extra virgin coconut oil
• 2 very ripe bananas, mashed
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Combine dry ingredients together in a large bowl. In a separate bowl, combine bananas, coconut oil, and vanilla.

Add wet ingredients to dry ingredients and mix until thoroughly combined. The batter will be fairly thick at this point. Add water until the batter loosens up a bit. It will still be a thick batter, but it should be able to be stirred.

Grease muffin tins or use muffin cups. Use an ice cream scooper to scoop batter into muffin tins. Fill tins about ¾ full. The muffins will be on the smaller side.

Bake at 350 degrees for 15 minutes. Eat warm with butter (from grass fed cows) or coconut butter.

Tagged as: banana, breakfast, buckwheat, coconut oil, Dairy-free, egg-free, Gluten-free, muffins, quick breakfast, Vegan