These buckwheat banana muffins rise exceptionally well in the oven; so well I decided to name them Texas-sized muffins, as homage to my adopted home state. Buckwheat flour gives muffins a lovely earthy twist and pairs well with bananas. Add some orange or lemon zest and crumbled oats for a crunch.
Introducing Buckwheat Flour To Your Diet
Buckwheat, despite its name is not wheat, it’s a pseudocereal. It has a nutty flavor and for some it takes some getting used to though, especially when it’s used for baked goods. If you’re just starting with buckwheat flour, this buckwheat banana muffin recipe would be a great start. The ratio of buckwheat flour to whole wheat pastry flour is 1:3 in this recipe which is a great way to start introducing buckwheat flour to your diet.
Try these whole grain recipes:
The benefits of making buckwheat a part of your diet are numerous: From cardiovascular benefits, to lowering cholesterol levels to better control of your blood sugars. At 4.5 grams of fiber per cup, buckwheat tops oatmeal (3.9 grams/ cup), prunes (3 grams), and bananas (4 grams). I use this whole grain organic buckwheat flour in my recipes.
Freezer-Friendly Buckwheat Banana Muffins
I find that moms struggle with breakfast the most, so I made this recipe with moms in mind. I don’t know about you but I get up and my morning priorities are to wash and dress my kid, feed my kid, dog, and fish, and then get my coffee.
If I don’t have anything already made for myself, by the time I get to my own breakfast, I am already grumpy because I am starving…and I don’t like being grumpy. That’s why these buckwheat banana muffins are so good. They are healthy, wholesome, and waiting on you when you’re ready. Wrap tightly and pop them in the freezer. Take out one at the time and let sit on the counter for 30 or so minutes to thaw, and you have a delicious and nourishing breakfast. Plus, it goes so well with your morning coffee!
Buckwheat Banana Muffins
Whole grain buckwheat flour and banana muffins are topped with crunchy oats for a healthy start of a day. 30 minutes to make.
- 1 cup milk whole or nut
- 1 tablespoon apple cider vinegar
- 2 large eggs
- ½ cup cane sugar*
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 small orange or lemon zest freshly grated
- ¼ teaspoon cinnamon ground
- 2 cups whole wheat pastry flour
- 1 cup buckwheat flour
- ½ teaspoon coarse kosher salt
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 medium bananas mashed
- ⅓ cup oats rolled
- 1 tablespoon maple syrup
Mix oats and maple syrup in a small bowl. Set aside.
Preheat oven to 350°F and line a standard size 12-muffin pan with paper liners.
Place apple cider vinegar in a liquid measuring cup and top with enough milk to make it one whole cup. Let it sit until you’re ready to use, at least 5 minutes.
Separate the eggs pouring egg whites in a bowl of a mixer and keeping yolks in a small bowl. Turn the mixer on and beat egg whites until soft peaks form. Set aside.
Lightly whisk yolks and add sugar, beating well. Pour in the olive oil and vanilla extract and combine. Toss in the lemon zest and ground cinnamon, give it a stir.
In a large bowl, combine the pastry flour, buckwheat flour, salt, baking powder, and baking soda. Make a well in the center. Slowly add the egg mixture to the center of the flour mixture and stir with a rubber spatula to combine. The batter will be lumpy.
Add the acidified milk, pouring it slowly while gently mixing the batter. Fold in bananas and transfer the egg whites to the batter. Stir enough to combine. Don’t over-mix.
Using an ice cream scoop or a ladle, divide the batter equally among muffin cups, about ½ cup per muffin.
Top each muffin with the oats mixture and place on a middle rack in the oven. Bake for 18-20 minutes or until a toothpick inserted in a center of a muffin comes out clean.
Cool for 5-10 minutes than take out of the pan onto a wire rack to cool completely. Eat warm or cool.
Buckwheat banana muffins freeze well. Wrap them individually and freeze. To thaw, place them on a kitchen counter for 30 or overnight in the refrigerator.
*Instead of cane sugar, you could use the coconut sugar but I don’t have consistent results with it.