I’m always looking for new flavours to spice up my morning muffin routine. I love how versatile muffins are- they travel well, they provide the perfect amount of energy, and they’re just the right size to satisfy without being overly filling! I like to make a big batch of muffins on the weekend so that I have them on hand for the week for breakfasts and snacks on the go.
These muffins are the perfect thing for a busy day. The banana provides a healthy dose of complex B vitamins, fiber, and energy. They also add a fair bit of sweetness and moisture to these muffins, which I love! This is the perfect recipe if you’ve got some old brown bananas you’re trying to use up. Often if I have a banana left that no one in the house wants to eat, I store it in the freezer until I’m ready to make something with it; it’s the perfect way to reduce waste, and it yields the best results in recipes like this. I chose to use agave syrup just to add a bit more sweetness and moisture, although you can certainly substitute with maple syrup if you like (just reduce by half to compensate for the extra sweetness!).
I used a combination of buckwheat flour and rice flour in this recipe, for flavour and textural balance. Buckwheat flour is high in protein, which is necessary for long term energy throughout the day. It has a slightly sweet, mildly nutty flavour that goes well with banana, and its relative density gives a nice body to these muffins. The rice flour balances the buckwheat, adding lightness so that the muffins are springy and not overly heavy.
These muffins will easily keep for five days if wrapped and stored in an airtight container. By wrapping each muffin individually in a piece of parchment and plastic wrap, your muffins can easily be tossed into a bag on the way out the door, making them the perfect treat for the road. Eating well should be convenient, as well as delicious! As always, eat well to live well!
- 1 cup Buckwheat flour
- 1/2 cup Rice flour
- 2 Bananas (mashed)
- 1/2 cup Coconut Oil (melted)
- 1 tsp Baking powder
- 1/2 tsp Vanilla powder
- 1 tsp Corn flour
- 1/4 cup Agave syrup
- 1/2 tsp Himalayan pink salt
- 1/2 cup Coconut milk
Preheat oven to 185C (375F)
2. In a bowl, mix together the bananas, agave syrup and coconut milk.
3. Combine the dry ingredients and mix into the wet banana mixture.
4. Pour into prepared cupcake molds. Bake for 15-20 minutes until golden and springy. To test for doneness, insert a toothpick into the center of the center muffin. If it comes out clean, the muffins are done. If not, continue to bake, checking at 10 minute intervals.