Buckwheat & Quinoa Banana Muffins

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.

 

 

 

 

 

 

Buckwheat & Quinoa Banana Muffins

 

Author: Alyssa @ Renaissancerunnergirl

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12 muffins

Banana muffins made with quinoa flakes and buckwheat flour, the perfect grain and dairy free combination that makes for a delicious bite.

Ingredients

• 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)

Instructions

1. Combine quinoa flakes, flour, and other dry ingredients in a large mixing bowl.
2. In a separate bowl, beat eggs until frothy.
3. Add eggs, coconut milk, coconut oil, and maple syrup to mixture.
4. 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.
5. Line a muffin tin with greased wrappers, or grease muffin tin and pour in mixture.
6. Bake at 350 degrees for 20 minutes, or until fork comes out clean.
7. Let cool and enjoy!

Serving size: 1 muffin

3.5.3208

 

 

 

 

 

 

 

 

 

Favorite flavor of muffin?

 

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