Being home during the pandemic has allowed for a lot more time to bake. This is evident for many people it seems as it is getting increasingly difficult to find flour and yeast.
So I decided to try a recipe I have never tried with some other flours I had in the house. This is a slight adaptation from the original recipe found in Nourishing Meals by Alissa Segersten and Tom Malterre.
Banana muffins are a staple in my house, so I thought this would be a easy recipe to try and especially test out on the kids to see if they would notice a difference. These muffins are dairy-free, gluten-free, egg-free and refined sugar-free. They are great for anyone who has allergies to any of these ingredients.
I've never used buckwheat flour before, but I had recently picked up a small bag by Bob's Red Mill to try out. The muffins smelled amazing - just like any other banana muffin I've made before. They had a much darker colour, almost like I had mixed cocoa in it. The muffins were a little denser than I'm used to, but they still had a very texture. The flavour is distinct; I'm assuming it is the buckwheat flour. It was not subtle and the kids definitely picked up on the flavour and of course for them it was "not a banana muffin" anymore. That is not to say that it was still not good. My husband and I enjoyed the muffins, but it is definitely different from what I was used to.
So without further ado.....here is the recipe:
Ingredients:
Dry:
2-1/4 cups buckwheat flour
1/4 cup tapioca flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet:
2 cups mashed bananas (about 5 bananas)
1/2 cup coconut sugar
1/3 cup avocado oil
2 tsp vanilla extract
1 cup non-dairy milk (I used oat milk)
Directions:
1. Preheat oven to 350F. Line a 12-cup muffin pan with liners.2. In a large bowl, whisk together the dry ingredients.
3. In another (medium) bowl, whisk together the wet ingredients. Begin with about 1/2 cup of the milk. Pour the wet ingredients into the dry and whisk together. If the batter is too thick, add more milk up to the other 1/2 cup. The batter should come off the whisk, but not so much that it is thin and runny.4. Fill each cup all the way. If you fill 3/4 of the way, you will get about 18 muffins instead.
5. Bake for 20-25 minutes. Cool completely on a wire rack before storing in an airtight container.
