Phew. A busy week for me, hence missing my typical Wednesday post. Sorry about that! Warning: I have another busy week coming. I keep saying “yes”, which would explain why I’m working another 14 day stretch like I did back in November. It’s tough when hospitals don’t have “days off”.
Know what makes these weeks better? Muffins. Buckwheat banana muffins to be exact. As a dietitian, I consider baking/cooking with new ingredients part of the job description. I will buy anything that is “new” or exciting, which explains how I ended up with buckwheat flour.
Buckwheat is a gluten-free grain made from ground buckwheat, which despite its name contains no wheat. It is a hearty pseduograin (it’s technically a seed) that yields baked goods with a nutty, almost bran-like flavor. The flour is super dark so the muffins come out very dark brown.
This recipe is mildly sweet so this may actually be eaten as muffins at breakfast, as opposed to muffins that are usually no better than cupcakes. These would be delicious with chopped walnuts. I miss eating nuts 🙁
- ½ cup buckwheat flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- ¼ tsp. salt
- 4 eggs
- 1 large banana, mashed
- ½ cup honey
- 1 tsp. vanilla extract
- 1 apple diced
- ½ cup raisins or diced walnuts (if using)
- Preheat oven to 350 degrees. Line a muffin tray with paper liners and set aside.
- In a bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
- In another bowl, whisk together the eggs, mashed banana, honey, and vanilla. Pour into flour mixture. Stir until combined.
- Fold in diced apples and walnuts/raisins if using.
- Spoon batter into prepared muffin tray. Bake for 25 minutes.
Bon Appetite. Enjoy your weekend!
PS. Happy, happy birthday to my beautiful mom. Much love on your special day XOXO