The first recipe I ever created was for Banana Maple Oat Muffins. They were the start of my marvelous muffin phase, when I was getting excited about baking and blogging, and for months I whipped up a batch on a weekly basis. So it’s a little sad that I can no longer indulge in the gluten free rolled oats that formed their muffin-y hearts. However, as with my oatmeal cakes, I’ve come up with a spin on those muffins that uses quinoa flakes instead of oats and produces just as a delicious a result. These Buckwheat & Quinoa Banana Muffins aren’t just gluten free. They’re totally grain free, dairy free, and perfect to munch on any time of day.
I knew I was going to use quinoa flakes as the base for these muffins, but it took a little experimentation to figure out what combination of flours to put in the mix. I just used quinoa flour for my Cinnamon Raisin Quinoa Muffins, but bananas need something a little heartier to balance them out, and that’s where buckwheat comes in.
The rich, nutty flavor and texture of buckwheat flour strikes the right balance for a muffin with substance. It’s also grain free, despite its name hinting at the contrary. Both buckwheat and quinoa are pseudo-grains rather than grains. While many people clump them in with other gluten-free grains when following special diets, I don’t because I’m not trying to cut out any given food group, just avoid the foods that cause inflammation in my stomach, which in my case includes even gluten-free grains like oats. I don’t have any issues with either quinoa or buckwheat. Lucky for me, because baked goods made with both are becoming a staple in my repertoire!
These muffins are endlessly versatile. Have them for breakfast or a snack, or crumble them on top of ice cream for dessert. You could even mix them up into a Banana Peanut Butter Chip Breakfast Sundae. Throw in raisins or chocolate chips, or spread peanut butter or sunflower seed butter on top. There’s no end to the delicious possibilities.
- 3/4 cup quinoa flakes
- 1/4 cup + 2 Tbsp quinoa flour
- 1/4 cup + 2 Tbsp buckwheat flour
- 2 large overripe bananas
- 2 large eggs
- 2/3 cup coconut milk
- 1/4 cup maple syrup or honey
- 3 Tbsp coconut oil, melted
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Cooking spray or additional coconut oil (to grease muffin tin or wrappers)
- Combine quinoa flakes, flour, and other dry ingredients in a large mixing bowl.
- In a separate bowl, beat eggs until frothy.
- Add eggs, coconut milk, coconut oil, and maple syrup to mixture.
- Mash bananas well, then add in and stir until the batter reaches a uniform consistency. It will be thick, but if it’s too thick, add in extra coconut milk until it’s spoonable.
- Line a muffin tin with greased wrappers, or grease muffin tin and pour in mixture.
- Bake at 350 degrees for 20 minutes, or until fork comes out clean.
- Let cool and enjoy!
Favorite flavor of muffin?
Do you prefer to snack on sweet or savory foods?
Any buckwheat recipes you care to share?
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