One of the biggest struggles I have is eating breakfast, or a healthy breakfast at that so that’s why I came up with this Buckwheat Banana Muffins Recipe. I seem to always be on the go and sometimes it seems easiest to just pour a bull of cereal. Cereal’s not a bad option, but the kind I like is. It’s loaded with sugar and processed garbage and in no way is it a good start to the day. It’s crazy how I after I eat it I almost immediately feel bad and have less energy. Don’t get me wrong there are a few good cereals out there and even Bob’s Red Mill makes a killer Meusli cereal, but I like diversity so can’t do it every day. I need whole grains, fruit, protein, etc. to make sure I’ve got enough energy and focus to get to that 1 o’clock coffee break :-).
Lately, I’ve tried to look at food as fuel. Not simply to just try and run the race of work every day but to feed my body for what it needs and craves. Too many times when we get hungry we just look to the quickest thing within arm’s reach to fulfill our bodies longing for nutrients. For this very reason, I created these Buckwheat Banana Muffins so they are quick to grab and quick to eat if you are on the go.
I typically don’t eat muffins for breakfast because honestly they are usually packed with sugar as well and seem more of a dessert than anything that I want to kick off the day with. However, there is such a thing as a healthy muffin, which is packed with fresh fruit and whole grains and can be dang tasty! So looking to seasonal fruit I found bananas, added in some raw walnuts and then a nice hearty grain such as buckwheat! Instead of using buckwheat flour, I wanted something a little bit grainer so I went with Bob’s Red Mill Creamy Buckwheat, which is slightly cracked.
Buckwheat is one of the best sources of protein in the plant kingdom. Buckwheat is not related to wheat—in fact, it’s not even technically a grain, though it is treated like a cereal crop. Buckwheat is actually the seed of a plant related to rhubarb. The outer husk is pulled away and the inner seed is eaten. Buckwheat is very nutritious, making it popular in many nations across the globe. It is easy to digest and provides complete protein.
Muffins are typically on the smaller side so I figured I’d make these things big, because why not start it off with something big and hearty and delicious (6 muffins per pan)! The best part about it, the muffin tin is called the Texas Muffin tin haha. In case you missed it, they always say everything is bigger in Texas. I made some muffin cups using parchment paper to ensure they won’t stick and to also provide a cool look! If you don’t have parchment paper no problem, you can use the jumbo sized muffin/cupcake liners. I’m kind of artsy fartsy so I dig the parchment, ya dig?
Not that I doubt myself when it comes to cooking, but my word are these Banana Muffins Recipe with Buckwheat absolutely delicious. The yogurt and coconut oil assisted in making them just so dang moist and fluffy that I had no problem eating one of these, and they are huge! I usually don’t make stuff like this that is 100% all natural. Usually if something involves a muffin tin it is stacked high with sugar and buttercream J. With that being said it is something I am incredibly interested in, but I have little knowledge in this area since when I was in the restaurant industry full 15 years ago this really wasn’t a thing yet. We just waited for our order to arrive and we unpacked it.
If you can’t tell I also had a great time taking pictures of them, hence the overload if pics. 🙂
Don’t forget to pin the big picture below and followed me on all of my social media channels. If you have any questions regarding this Buckwheat Banana Muffin recipe be sure to leave a comment below.
- 8 tablespoons of unsalted butter
- ¾ cup of packed light brown sugar
- 3 eggs
- 4 ripe bananas
- ¾ cup of plain yogurt
- ¼ cup of coconut oil
- 2 cups of Bob’s Red Mill® Creamy Buckwheat
- 1 cup of Bob’s Red Mil® Wheat Pastry Flour
- ¾ cup roughly chopped walnuts
- 1½ teaspoons of baking soda
- 11/2 teaspoons of baking powder
- maple syrup for garnish
- Preheat the oven 350°.
- Cream together the butter and brown sugar in a standing mixer with the paddle attachment. Once it is nice and fluffy, scrape the paddle attachment and replace it with the wire whisk.
- Next add in the eggs, bananas, yogurt, and oil, and mix on high for 1 minute.
- Turn the mixer to low speed and add in the creamy buckwheat, flour, baking powder, and baking soda until just combined, about 30 to 45 seconds. Fold in walnuts
- Next divide the batter into the 6 large muffin cups pan lined with parchment paper until they are very full and bake for 40 minutes on 350° or until the tops are brown and slightly cracked.
- Cool before serving.
- Garnish with a little drizzle of maple syrup