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.
- 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.