I’ve got a weak spot for banana baked goods. The banana aroma fills up the kitchen while baking, and when the extra baked goodies are stored in an air tight container, the banana aroma just seems to develop more, making them delicious whether hot from the oven or a day later. In this recipe for buckwheat banana nut muffins, the buckwheat gives them a unique texture and flavor, and not overly sweet, these muffins are great for breakfast paired with tea or as snacks to nibble on throughout the day.
Buckwheat Banana Nut Muffins
- ¾ cup all-purpose flour (95g)
- ¼ cup buckwheat flour (30g)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ teaspoon salt
- 1 large overripe banana (heaping ½ cup mashed)
- 1 large egg
- 2 ½ tbsp sugar
- 2 tbsp melted coconut oil*
- 2 ½ tbsp plain nonfat yogurt*
- ½ teaspoon vanilla extract
- ¼ cup walnuts, roughly broken up, plus some for topping
*7/18/15 update: Make this recipe even healthier by omitting the coconut oil and using a total of 1/4 cup whole milk Greek yogurt instead. I actually like the even healthier version even better!
- Preheat the oven to 375°F and line the muffin tin with liners.
- Combine flours, baking powder, baking soda, and salt. In a separate large bowl, mash the banana, and add the egg, sugar, oil, yogurt, and vanilla; mix well. (Note: Make sure the egg or yogurt is not too cold or else the coconut oil will solidify. Alternatively, you can use vegetable oil.)
- Add the flour mixture to the banana mixture and mix until just combined. Gently fold the walnuts into the batter; avoid over-mixing.
- Evenly divide the batter into the muffin tin and top with additional walnuts. Bake for 15-18 minutes or until a toothpick comes out clean.
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