Buckwheat Banana Muffins


I love this recipe for so many reasons. First, it doesn’t require xanthan gum or a trillion different expensive or hard to find flours. Buckwheat and tapioca are pretty easy to find. If you can’t find tapioca you can replace it with cornstarch or another starch. The texture is a little bit different but still very good. Second, most of the sweetness comes from the bananas and there is no refined sugar. I often play around with recipes to change the sugar amounts and substitute part or all of the sugar with honey, maple syrup or agave but it’s so nice to have the work already done for me. Third, these are delicious and healthy. I thought they would have a strong buckwheat taste but they really don’t. These are one of my favourite muffins so far and I make them often so we have something healthy to take with us for snacking when we go out. Fourth, I can serve these to all of my friends who have allergies or are vegan or vegetarian. Does it get any better?

Now that we’ve had to cut out coconut I have to figure out what oils taste just as good to replace coconut oil in so many recipes. Today I used canola oil and they turned out great but I do miss that special something the coconut oil adds to these muffins.

Thank you GoDairyFree for this great recipe: http://www.godairyfree.org/recipes/power-vegan-gluten-free-muffin-recipe

1 1/4 cups buckwheat flour
1/4 cup tapioca flour
1 heaping teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups mashed bananas (3-4 bananas)
1/4 cup coconut oil, or whatever oil you like to bake with
1/4 cup honey or maple syrup
1 teaspoon vanilla
1/3 cup hemp hearts or sunflower seeds
1/3 cup semi-sweet chocolate chips

Preheat your oven to 375 and prepare your muffin tins (grease or line with muffin papers)
In a medium bowl, whisk together the buckwheat, tapioca, cinnamon, baking powder, baking soda and salt.
In a mixing bowl, blend the banana, oil, honey and vanilla until relatively smooth with just some small banana lumps remaining.

Fold the flour mixture into the wet ingredients, stirring until just combined.
Stir in the seeds and chocolate.

Fill muffin tins 3/4 full and  bake for 25-30 minutes, or until slightly browned on top and a toothpick inserted into the center of a muffin comes out clean.


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