Buckwheat Banana-Walnut Muffins (Make-Over)

Hello everyone, how nice it’s already Friday again! πŸ˜‰

Today, I am going to post about a recipe that seems to have been the most searched on my blog! Every time I check my stats, it pops up as a favorite post. As this is also a recipe I made in the very beginning when I started blogging, I thought it needed a make-over, with some improved photos and food styling πŸ˜‰ Additionally, I made some flavor improvements to the recipe in the meantime. So here comes my make-over of the Buckwheat-Banana-Walnut Muffins! Needless to say that buckwheat is one of the most powerful Superfoods, rich in protein, fiber and on top of that’s gluten-free. For those that don’t know this great blog fully dedicated to the awesome Buckwheat yet, please check it out: it’s called Buckwheat for your Health. It’s full of recipe ideas with buckwheat.

Buckwheat-Banana-Walnut-Muffin-3

Now, back to the muffins! :-) I used the original recipeΒ as a base, but adapted it by using raw buckwheat groats instead of buckwheat flours, because I find that the groats taste more neutral than the flour and the color is also prettier (not that dark). I also used maple syrup instead of the agave nectar as it seems to be an even healthier sweetener.

These muffins contain following Superfoods:

  • Bananas
  • Walnuts
  • Buckwheats

Buckwheat-Banana-Walnut-Muffin-2

Ingredients: (for about 8 muffins)

  • 1 large, ripe banana or 2 smaller ones (the riper, the more intense the banana aroma will be!)
  • 1/4 cup melted butter with canola oil (or just canola oil for vegans)
  • 1/4 cup pure maple syrup
  • 1 Egg, beaten (or a flax egg for vegans = 1 tbsp ground flax seed, mixed with 2 tbsp water)
  • 1/2 tbsp vanilla extract
  • 1 tbsp baking powder (if you are gluten intolerant, make sure it’s gluten-free baking powder)
  • A pinch of salt
  • 1/2 cup of buckwheat groats, finely blended
  • 1/4 cup of chopped walnuts

Buckwheat-groats-in-glass

Preparation:

  • Grind the buckwheat groats until you get a fine flour
  • Mash the banana in a large bowl
  • Melt the butter in the microwave and add to bananas; add vanilla extract and maple syrup 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 groats 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 greased muffin pan
  • Bake in the pre-heated oven at 350Β°F (= 180Β°C) for about 15 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 breakfastΒ ;-)

Buckwheat-Banana-Dough Buckwheat-muffins-in-tin Buckwheat-Banana-Walnut-Muffin-1 Buckwheat-Banana-Walnut-Muffin-4 Buckwheat-Banana-Walnut-Muffin-5

I had them also the next day, with a glass of delicious green smoothie (1 frozen banana, 1/2 mango, handful of spinach and 1 cup orange juice).

Buckwheat-Banana-Walnut-Muffin-w-green-smoothie

Have a lovely start into the weekend! πŸ˜‰

Comments

  1. Tricia says

    I was looking at the old recipe and the new one, and the new one uses half the ingredients, and only a quarter of the buckwheat. How do you get the same (or close) number of muffins?

    • Sylvia @superfoodista.com says

      Thank you so much dear Nancy! Yes, these are really yummy and almost kind of guilt-free πŸ˜‰ hugs

    • Sylvia @superfoodista.com says

      Hello dear, thank you so much! :-) Yes, they would absolutely work with buckwheat flour. The first time I made those (you can check the link to the original recipe), I actually used buckwheat flour. I just found that the color is more beautiful (not so dark) when using buckwheat groats. But you can replace them 1:1 with buckwheat flour. Thanks for stopping by! hugs

  2. saucygander says

    We’ve been having buckwheat groats as an alternative to rice, this looks like a great way to incorporate them into dessert, they sound and look delicious too! πŸ˜€

  3. Marfigs says

    Yum! These look divine – I’ve also started slowly making buckwheat goodies and find they require a lot more liquids than normal wheat flour, otherwise they crack up and burn/one needs less baking time. Big lurning curve!

    Also, it’s amazing how much your photography has improved! It’s always fun in a cringe-worthy sort of way to go back over one’s old posts and facepalm at all the silliness; bad lighting, poor editing, etc. :)

  4. Butter, Basil and Breadcrumbs says

    Hello Sylvia.. what delicious looking muffins! I’ve never used buckwheat, and you have me so intrigued to try them!! The next time I’m at the store, I’ll be looking for these ingredients! :-) I’m interested to find out what buckwheat is all about!

  5. afracooking says

    It amazes me how light and airy these muffins look – I must give them a try. Maybe the banana I got today will mysteriously ripen over-night (honestly: I did just go and have a look at it and got all dissapointed)

    • Sylvia @superfoodista.com says

      Thank you Afra!! Hahha, I have always the same “problem” with bananas too (and also avocados), you can’t find perfectly ripe ones in the supermarket for spontaneous cooking ideas that overcome me! πŸ˜‰ well, I hope by now it’s perfectly ripe and you made something nice with it! hugs

  6. Lisa says

    Yum! I second Laura – these are a must-try. I love all of these ingredients, buckwheat, bananas, walnuts… I bet I would love these. Looks amazing!

    • Sylvia @superfoodista.com says

      Thanks so much Staci! so you could not find any buckwheat groats after all in the shop where you always go? the good thing about Brazil is that you can at least bring in food, that’s kind of a pity when traveling home to the US that I can’t bring home any food from abroad to cook!! πŸ˜‰ hugs

      • stacilys says

        Nope! No buckwheat groats. Bummer. Yah, usually when I’m in Canada I stoke up on food items. Especially pure vanilla extract and maple syrup. Last time I also brought back steel cut oats, quinoa, almond butter, sprouted brown rice and Israeli couscous mixture with red quinoa, baby garbanzos and orzo. Just a few items…
        REally, you can’t bring things into the US from abroad? I thought it was only nuts and seeds, fruits and veggies, etc.
        =)

        • Sylvia @superfoodista.com says

          Wow, that’s a nice list if things you are importing! yummy! πŸ˜‰
          yes, you are right, I can bring like chocolate and I guess other commercial foods. But what I would love to bring are exactly those grains, etc. and I think those are more critical. well, I must ask once a border control officer what the real rules are, it’s confusing. Once I asked a co-worker to bring some frozen pΓ£o de queijo that our company sells in Brazil to Miami and she was told she shouldn’t… πŸ˜‰
          hugs

  7. cookingwithauntjuju.com says

    I mentioned Buckwheat for health in one of my previous posts (actually it was in a comment to my soba noodles). She has a fantastic site and I mentioned to her she should join the parties at the Novice Gardener. I like the idea of using buckwheat and these muffins sound absolutely delicious :)

    • Sylvia @superfoodista.com says

      Thank you so much for your comment! πŸ˜‰ Yes, Amy’s site is amazing, the collection of recipes and information is really superb. Yum, I love soba noodles, must have to go check your post!! thanks for stopping by!

    • Sylvia @superfoodista.com says

      Thank you so much Shirley! Yes, buckwheat is great for glutenfree cooling and baking. And I feel the groats taste really good too, they don’t have a really overpowering taste. I hope your daughter will like them πŸ˜‰

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