Banana buckwheat muffins

Banana buckwheat muffins

By
From
Top With Cinnamon
Makes
12
Photographer
Izy Hossack

In my opinion, bananas are the best thing that can happen to quick breads. It makes perfect sense that once you throw fruit into a muffin batter it makes it more than OK to feel virtuous when eating one of those muffins. You’re totally having fruit. There’s fruit in this muffin and wholegrains and healthy fats. High-five me, and then have another. Have it with cream cheese, if you want. Second high-five for you.

Ingredients

Quantity Ingredient
3 large very ripe bananas, peeled
or 4 medium very ripe bananas, peeled
130g buckwheat flour
65g wholemeal flour
2 tablespoons Almond butter
2 tablespoons ground flaxseed
125ml almond milk
1 teaspoon bicarbonate of soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
12 walnut halves
150g demerara sugar, plus extra for sprinkling
or 150g coconut sugar, plus extra for sprinkling

Method

  1. Preheat the oven to 180°C. Put all the ingredients, apart from the walnuts, in a food processor or blender and blitz until smooth. If you don’t have a blender, mash the banana and then stir together with all the other ingredients, apart from the walnuts, in a large bowl.
  2. Pour the batter into a 12-cup muffin tin lined with paper cases. Top each muffin with a walnut half (and a sprinkle of demerara sugar, if you want) and bake for 20–25 minutes.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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