Treats! They are on my mind pretty much all the time these days. Quick, pick-me-up foods that are mostly healthy and easy (and fast) to eat. As a general rule of thumb, I like things to have dual functions -- healthy yet tastes good; something I can wear to a yoga class and then out to dinner; form as well as function; even our bike trailer turns into a jogging stroller. These little muffins fit the dual-function bill exactly. Delicious but won't give you a sugar crash, moist and sweet but full of protein, they are perfect for breakfast or snack. The house will smell amazing while they bake!
Freshly ground buckwheat is the only way to go with this recipe. Brands like Bob's Red Mill Buckwheat tastes just too much like... buckwheat -- heavy, kind of earthy, but not in a good way. If you have a vitamix or a high-powered blender, making your own fresh buckwheat flour is simple. Using whole buckwheat groats (found in the bulk section of most health food stores -- they're the little grains in the photos above), throw them into the blender -- plus all the rest of the dry ingredients -- and press go!
Banana Buckwheat Muffins, via Nourishing Meals by Alissa Segersten and Tom Malterre
Dry Ingredients: 2 1/4 cups freshly ground buckwheat flour (measure out 2 1/4 cups of the groats into your blender) 1/4 cup arrowroot powder or tapioca flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
Wet Ingredients: 2 cups mashed ripe bananas (generally around 4 - 5 large, ripe bananas) 1/2 cup coconut sugar 1/4 teaspoon cardamom 1/2 cup melted coconut oil 2 teaspoons vanilla extract 1 cup milk
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
Blend the dry ingredients with the groats in your high powered blender.
Pour the dry ingredients into a large bowl. Add the wet ingredients and in a stand mixer or with a hand mixer, mix well. If the batter rests for a while, it will thicken as buckwheat is "thirsty". If it's still too sticky, add a little more milk and maybe a little more coconut oil until the batter will easily fall off the spoon but not too much that it's runny and thin.
Fill the muffin cups to the top and bake 20-25 minutes. This batter made 12 muffins and a loaf for me, but you could make several dozen muffins instead. I believe the loaf took about 45-50 minutes before the toothpick test came out clean. Cool on a wire rack. Store in an airtight container for up to 3 days or freeze for longer storage.