This recipe is the result of a variety of things. For one, I went to the store yesterday and they had discounted over-ripe bananas which I bought and dehydrated at home. Two, my mom had given me some whole grain buckwheat cereal which I had yet to try. And three, we needed breakfast muffins!
Yes I dehydrated my own banana chips, but I am certain this will be just fine with some store-bought ones. So don’t let that aspect deter you.
As for the buckwheat cereal, I just pulsed about a cup of it a few times in my ninja blender to turn it into flour. I can’t even tell you how excited I am about that prospect. Why have I not thought of doing that before? I feel like a whole new world has been opened up to me. Also, how have I not baked with buckwheat before now?
Meanwhile, these are not even the muffins I intended to make today. I had this whole plan for blueberry muffins, but was thwarted at the last minute by the discovery that we are out of frozen blueberries. No worries because these banana muffins are seriously amazing. No joke, I just paused to finish eating one because they are so irresistible!
If you don’t have date sugar, you can use all granulated, but you’ll lose out on the flavor the dates provide. Also, use whatever egg equivalent you like. I’m sure a flax or chia egg would be fine. Just be conscious of the flavors imparted by whatever you choose to use.
Okay, well, if I don’t put these muffins away, there won’t be any left for breakfast. They’re just sitting there…. beckoning to me.
Happy baking, friends!
Buckwheat Banana Muffins
- 3/4 cup buckwheat flour
- 1¼ cup unbleached all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup coconut oil, softened
- 1/2 cup date sugar
- 1/4 cup granulated sugar
- 1 egg equivalent (1½ teaspoons Ener-G egg replacer + 2 tablespoons water)
- 1 teaspoon vanilla
- 1 cup unsweetened applesauce
- 1 teaspoon baking soda
- 1 cup walnuts, chopped
- 1½ cups dried banana chips, chopped
Gather together all of your ingredients. Preheat your oven to 400°F. Prepare walnuts and banana chips. Mix up your egg equivalent.
In a large bowl, but not the bowl of your stand mixer, sift together the flours and spices. Gently stir in walnuts and banana chips. Set aside.
In the bowl of your stand mixer or another large mixing bowl, beat together the softened coconut and the sugars.
Add egg equivalent and mix until blended. Add vanilla and beat well.
In another bowl, combine the applesauce and the baking soda. Stir mixture until it is slightly foamy.
Add flour mixture and applesauce mixture alternately to the sugar/oil blend, beginning and ending with the flour mixture. Beat at a low speed until just blended after each addition.
Lightly grease your muffin pan. Spoon batter into muffin cups.
Bake for 12 to 15 minutes, until cake tester or toothpick inserted into center of muffins comes out clean.
Remove from the pan immediately and place on a wire rack to cool.
Yield: 18 muffins