So this weekend, I wanted to do some baking, it’s been ages since the last time I baked anything.
And as I am getting more familiar with buckwheat, I was thinking about how to use buckwheat more widely in my recipes. I also came across some amazing ideas on this beautiful blog Buckwheat for your Health that focuses on buckwheat recipes and the benefits of the Superfood buckwheat in general. Buckwheat is a true Superfood, with its low calorie, high fiber, high magnesium and low saturated fat content.
However, I also wanted to make something with banana and walnut, because I just LOVE banana-walnut bread. I found this great recipe for banana muffins. However, I replaced some of the ingredients in order to make it more Superfoodista-style 😉 I read that it is sort of possible to replace wheat flour with buckwheat flour, which I did and I also replaced the sugar with agave nectar.
These delicious (and gluten-free!) muffins contain following 3 Superfoods:
Ingredients: (makes about 6 muffins)
- 2 ripe bananas (the riper, the more intense the banana aroma will be!)
- 1/2 cup (or 4 oz) melted butter
- 1/2 cup agave nectar
- 1 Egg, beaten
- 1 tbsp vanilla extract
- 1 tbsp baking powder (if you are gluten intolerant, make sure it’s gluten-free baking powder)
- A pinch of salt
- 1 cup of buckwheat flour
- 1/2 cup of chopped walnuts
- Mash the banana in a large bowl
- Melt the butter in the microwave and add to bananas; add vanilla extract and agave nectar as well and mix well
- Beat the egg and add to the mix in the bowl
- Add the baking powder, the salt
- Then carefully pour and mix the liquid into the buckwheat flour that is ready waiting in another bowl, stir well
- Carefully mix in the chopped walnuts to the dough – the dough should now be kind of fluffy
- Fill into a muffin pan (if you have one) or small cup cake/ muffin paper forms (I usually use two forms per muffin, as they stay more nicely in shape)
- Bake in the pre-heated oven at 350°F (= 180°C) for about 18 – 20 minutes, check if muffins are done by sticking in a tooth pick; the muffins are done when the tooth pick comes out clean, but don’t bake too long either, otherwise they will be dry
- Cool on a rack and enjoy as snack, dessert or even for breakfast 😉
I would say that these muffins actually work very well for breakfast, because they are not that sweet. In addition, thanks to the high fiber content of the buckwheat and the low glycemic sweeter which is agave syrup, they should also keep you going for a good morning!
The texture of the buckwheat is quite different to all-purpose flour and honestly something to get used to, but in this case, it fits well with the recipe, as it adds some nuttiness (goes well with the walnut) and overall “bite” to the muffins. Another thing however is that buckwheat flour is really dark, therefore another thing to consider when cooking and baking with buckwheat.