Recipes

Banana Buckwheat Muffins

by Jessica Mishra on December 21, 2011

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.

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{ 10 comments… read them below or add one }

thedustybaker.com December 28, 2011 at 8:37 pm

>You know, I never cook with just ONE flour for some reason. I think mostly because I just get flour-happy and don't remember that honoring the flavor of one is often the most nuanced way to go. LOVE the look of these :)

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Beaming with Health December 29, 2011 at 7:07 pm

>I know! I usually don't either, but these turned out surprisingly well and they are so simple! Let me know if you make these!

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Anonymous April 8, 2012 at 1:45 pm

>Hi I'm really hoping to make these muffins but I don't have coconut oil. Can I substitute an equal amount of canola oil?

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Beaming with Health April 9, 2012 at 9:17 am

>Hi! Thank you for your post! I am glad you are going to try out the muffins, I think you will really enjoy them! If at all possible, I would stay away from canola oil. Canola oil is a highly processed oil that is actually quite unhealthy. I won't go into too much detail about canola oil here, but if you want more information here is a very informative article: http://www.westonaprice.org/know-your-fats/the-great-con-ola.

Since you don't have coconut oil, you could use a little melted butter. Organic butter from grass-fed cows is a much better alternative to canola. Let me know if you try these out!

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Anonymous May 26, 2012 at 5:34 pm

>Hello,
I tried, and yes it's so yum and super simple:) very happy thank you

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Beaming with Health May 27, 2012 at 10:56 am

So glad you enjoyed them. How did you serve them? Or did you just eat them plain? Thanks for checking out this recipe!

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janice esposito February 18, 2013 at 6:07 pm

Loved these and made them twice in 2 days. Froze some for work and an upcoming trip. Warm with a little earth balance-yum.Loved the fact that they are quick and easy and not too many ingredients. Loved them also because no added sugar and they are gluten free although i added some oatmeal and walnuts to the batter.
Thanks

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Beaming with Health February 18, 2013 at 6:10 pm

So glad you enjoyed them! Next time try them with some almond butter on top when they are warm….so yum! Or coconut butter. I also like them with strawberry jam. How did they freeze? Thank you for your post!

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Mary March 19, 2013 at 7:04 pm

These were a little strange to me, maybe because I have never baked with Buckwheat flour before. They were pretty moist and had good banana flavor. I added chocolate chips and walnuts and I wouldn’t want to eat these without those additions, I don’t think. I think they would be good with butter and/or strawberry jam, and I can see almond butter, too. I think I’ll look for a recipe that uses part buckwheat flour instead. But, if you need something to be gluten free, I think it is worth a try.

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Beaming with Health March 20, 2013 at 10:06 am

Hi Mary! Thanks for trying out the recipe! Ya know what, not everyone is a fan of buckwheat. Some people don’t like the robust flavor that is has. Couple things, some people find that when they grind raw buckwheat groats to make a fresh flour (can use a coffee grinder or food processor) that this makes the flavor more mild. That is one thought.

Also, I have made these muffins with different gluten-free flours, and they were delicious. You could try 1/2 cup of sorghum and 1/2 cup of brown rice flour instead of the buckwheat. Or mix in some almond meal. Maybe experiment with this next time. I hope you find a muffin you like! Also, you may want to check out the GF banana bread recipe I have on my site. No buckwheat there ;) http://www.beamingwithhealthsf.com/gluten-free-banana-hazelnut-bread/

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