Buckwheat Banana Nut Muffins (Gluten Free, Refined Sugar Free)

Over the weekend, I fell into the rabbit-hole that is Elementary, another modern day Sherlock series with a female Watson played by Lucy Liu.  I’m a huge fan of Sherlock, so I wasn’t sure how I’d feel about another Sherlock series, but I like it just as much, if not more.  The dynamic between a male Sherlock and a female Watson is such a neat change.  I’m really enjoying it, so much so that I am now up to date in the second season.  But now that I’m up to date, I can go back to normal and get back in the kitchen… but before we move onto these delicious muffins I made, does anybody else watch and love Elementary?!  I’d love to hear how you think of it.

Buckwheat Banana Nut Muffins (Gluten Free) | cooking ala mel
I got a shipment of buckwheat flour in the mail today, so of course I had to immediately whip up a bunch of goodies.  With a bunch of overripe bananas sitting on the counter, I immediately had to try a gluten free banana nut muffin.  I’m so pleased with how these turned out – perfectly moist and subtly sweet, without any extra sugar!  I used only mashed bananas and a little bit of liquid stevia.  So good!
Buckwheat Banana Nut Muffins (Gluten Free) | cooking ala mel
When I previously used buckwheat flour, I used a lighter buckwheat that came out looking much like your standard flour recipes would.  I know a lot of you don’t have access to that lighter buckwheat, as most of the buckwheat sold in grocery stores is darker, so I made sure to buy that darker flour this time so my photos will look more like what your result will be in your own kitchen!  This makes for a less than appetizing coloring in a lot of recipes – note the dark brownish-greyish hue here – but it is by no means less tasty!
Buckwheat Banana Nut Muffins (Gluten Free) | cooking ala mel
Buckwheat acts a lot like regular wheat in recipes, and it adds a slight nutty flavor that I really love.  In these muffins, I used a combination of buckwheat and almond meal to keep the texture a little bit lighter.  I also just love the health benefits almond meal adds, as well – healthy fats, fiber, and protein!
Buckwheat Banana Nut Muffins (Gluten Free) | cooking ala mel
These muffins rose just perfectly, and they were super quick to make!  I can’t wait to stash a ton in the freezer once school starts up again.
Do you ever use buckwheat flour?  What are your favorite things to make with it?
 
Buckwheat Banana Nut Muffins (Gluten Free, Refined Sugar Free)

yields about 1 dozen muffins

Buckwheat Banana Nut Muffins (Gluten Free, Refined Sugar Free)

  • 3/4 cup buckwheat flour
  • 3/4 cup almond meal (I use Trader Joe's)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup mashed bananas (about 2-3 medium bananas)
  • 1/2 cup plain greek yogurt (I love Chobani)
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1/2 tsp liquid stevia (or 1/2 cup honey)
  • 1 cup walnuts, chopped

Preheat the oven to 350ºF, and line a muffin tin with paper liners. Set aside.

In a medium bowl, stir the flour, almond meal, baking powder, baking soda, salt, and cinnamon together. Set aside.

In a large bowl, mash the bananas, and add the yogurt, eggs, vanilla, and liquid stevia (or honey). Stir until smooth.

Slowly add the flour mixture to the banana mixture, stirring until just combined. Gently fold in the walnuts.

Scoop about 1/4 cup of batter into each of the wells of the prepared muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool.

Store leftovers in an airtight container in the refrigerator. These muffins can be frozen, tightly wrapped, for up to 2 months.

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