Grain Free Banana Muffins
I’m officially hooked, and I definitely plan on making this on a regular basis. As in every week.
This basically means that I will be turning into a real “almond meal from milk” manufacture. So expect quite a few recipes using just that…
That leaves me wondering, though… how much almonds is too much? If I’ll be using 2 cups of almonds every week to make my milk and consume all that meal, that means I would in fact be ingesting 2 cups of almonds per week.
Now that’s A LOT!
I mean, sure, I could put it in the oven to dry, but then I’ll be accumulating humongous quantities of the stuff. And THEN what? Maybe I can make pillows out of it! 😉
Anyways, live and tell, I guess. For the time being, it looks like I’m very comfortable with using the stuff right out of the blender.
For starters this week, I made these unbelieveably good grain free banana muffins, which were inspired by this fabulous, absolutely mouth watering, drool-all-over-your-keyboard Grain-free Banana Bread Protein Cake that Leanne at Healthful Pursuit came up with this week. As soon as I saw it, I knew I had to put one in my belly. It was a necessity. No, scratch that. It was an emergency.
Of course, I was unable to follow her recipe. Why is it that I simply can’t seem to be able to follow and replicate a simple recipe? No matter how hard I try, I just can’t. I always end up improvising. In this case, to my defense, I did have to use up that almond meal. So I HAD to adapt it some. Lots.
OK, hey, I did put banana slices on top. And I used walnuts. And egg whites! That qualifies as somewhat following the recipe. Right, Leanne? Right? You’re not insulted, are you? I knew you’d forgive me… 😀
Of course, being such a huge fan of buckwheat, I chose to add a fair amount to these muffins. Its flavor just goes so well with that of the bananas! Add to that about a teaspoon of all natural peanut butter, smeared right on top of your muffin, and you’ve got yourself a snack worthy of the angels. So dense and chewy, so goeey, and tasty too… but mostly… so decadently healthy!
I know I felt like I was in heaven every single time I ate one! There’s something about buckwheat and peanut butter together that is purely magical. The way their flavors blend is just plain out of this world.
It just blows my mind, to put it mildly…
I just can’t get enough of it.
BUCKWHEAT & ALMOND BANANA MUFFINS
[Grain Free, Gluten Free, No Sugar Added]
Inspired by Grain-free Banana Bread Protein Cake
(Makes 10 muffins)
- 2½ + 1½ ripe bananas
- 1 cup almond meal (I used leftover from milk)
- ½ cup (4) egg whites
- ½ cup buttermilk
- 1 cup buckwheat flour
- ½ cup flax seed meal
- ¼ cup unsweetened shredded coconut
- 1 tbsp ground cinnamon
- ½ tsp baking soda
- 1 tsp cream of tartar
- ¼ tsp salt
- ½ cup chopped walnuts
- ¼ cup hemp seeds
- Preheat oven to 375F and line muffin pan with 10 large paper cups.
- In a large mixing bowl, mash 2½ bananas with a fork and whisk until slightly frothy in consistency. Add almond meal, egg whites and buttermilk and mix until well combined. Set aside.
- In a separate bowl, whisk buckwheat flour, flax seed meal, shredded coconut, cinnamon, baking soda, cream of tartar and salt until well incorporated. Mix in walnuts and hemp seeds.
- Add banana mixture and mix delicately with a wooden spoon or rubber spatula until well combined, no more. Do not over mix the batter.
- Divide between prepared muffin cups. Slice remaining 1½ banana and place 3 slices on top of each muffin.
- Bake in the oven for about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
27 Comments on “Grain Free Banana Muffins”
I believe the name of these is misleading. Buckwheat is, in fact, a grain, is it not? Looks good though.
A lot of people believe that, Lila, but buckwheat is in fact a seed, not a grain! 😉
These look so delicious! I love the slices of banana on top. Eating two cups of almonds doesn’t seem too terrible for a week. When you think about it,that’s a little more then 1/4 cup a day and that seems like a healthy understandably portioned snack. I say go for it! 🙂
Thanks Maddie! You’re right… when you look at it that way, it doesn’t sound like so much. Plus, almonds are really good for you. 😀 I’ll definitely keep making my own milk that’s for sure!
These muffins look delicious! I love how you decorated them with bananas on top. 🙂
Thank you! The idea of the banana slices was totally Leanne’s though. I’d have never thought about it. And trust me, they’re not only pretty… they are DELICIOUS! I love baked bananas. They have an awesome texture and flavor!
Wow, Sonia these look awesome! I love what you did to the recipe. Good for you for making your own nut milk. It’s SO easy, right? I’ve been doing it for a couple of weeks too and love it to pieces but I’ve just been giving the pulp to the dogs as treats haha guess maybe I should bake with it…
Thanks Leanne! Glad you like. And thank you so much for inspiring these. I just fell in love with baked bananas. Loooove their half chewy, half gooey texture. I will definitely be using them all the time now. As for giving the almond pulp to the dogs, sounds like a great idea! I’m sure my dogs would like some of it. No way they’re getting it all, though. I love baking way too much for that. And I find it behaves really really well in baked goods so far. Seriously not done experimenting with it! 😉
These are gorgeous!!
Awwww, thanks Jessy, that is super nice of you to say! Great boards, btw. Can’t believe I wasn’t following you already! Just remedied that! 🙂
YUM! What lovely muffins! buckwheat + almonds + banana = heaven, it’s such a great combo! I must add this to the ever-growing list of your recipes I have to make! 🙂 I love homemade nut milk too….mmmmmm
Sounds like both our lists are getting fairly long! Buckwheat + just about anything if you ask me = heaven 😉 Seems like the more I eat it, the more I like it. I used to think that you could only use buckwheat flour to make pancakes, but I’m realizing that its distinct flavor does a lot for many, many dishes. Let’s just say that I have one or two coming up… it’s almost become an obsession! 😉
Hey Sonia! Looks like another winner 🙂 Pardon this possibly really dumb question, but, are you using the almond meal wet, like, right after making nut milk? Or does it have to dry out first? If we haven’t had a chance to make almond milk and really want to get our hands on these muffins, can we use dry almond meal? Thanks!
Not a dumb question at all, Cara. I do use the almond meal in its “wet” state, i.e. as soon as I’m done making the milk, or the next day at most. If I don’t use it right away, I just put it in an airtight container in the fridge until I’m ready to use it. There isn’t that much moisture left in it though by the time I’m done squeezing it! 😉 You can definitely use regular almond meal instead of the leftover from milk. It might affect the final texture slightly, but it will definitely work.
Let me know how they turn out if you end up trying them! 🙂
They’re so pretty! And I don’t think 2 cups of almonds per week is bad at all. I ate 3 cups of *candied* almonds over two days last week. Now that is bad. 🙁
Allergy season is starting up over here so I’ll be avoiding bananas more than usual. Eating even a bite of a banana can trigger other allergies for me. Weird, huh. You know I’d love to make these otherwise!
Do you know or has anyone experimented doing this recipe without eggs?
(Chia-eggs/flax-eggs in its place?)
Unfortunately, Zosia, I don’t… but I don’t see why it wouldn’t work. Chia or flax eggs should do the trick just fine! 🙂
If you do give it a try, please share your results, I would appreciate that very much! 🙂
Gotta try this recipe, I need to rescue my bananas! I believe it’s OK to take 30 to 40 grams of nuts a day which is around 1 oz, 1 cup=8 oz and with that I guess a cup of almonds per week is enough. That’s what mom told me. 🙂
Well, I guess I would be fine then, if I wasn’t constantly munching on other nuts and nut butter… I feel like I’m turning into a squirrel! 😉
Hope you like the recipe, Claire. BTW, did you know that you can freeze bananas? Very convenient! I ALWAYS have frozen bananas on hand, for smoothies or baking… In fact, I buy them specifically to let the ripen and freeze them! Just peel when ripe, cut in half, put in ziploc bag and freeze! Use frozen for smoothies, thaw for baking. 🙂
I made a few changes. I used quinoa flour instead of buckwheat as all my local natural food stores seemed to have stopped carrying buckwheat flour. I also replaced the walnuts w/ natural peanut butter chips. These muffins turned out AMAZING. I will be making these often as a power breakfast for the long work weeks!
So glad to hear, Erin! Thank you so much for taking the time to leave such great feedback too! I truly appreciate that! Love the idea of adding peanut butter to these. I’ll have to research those peanut butter chips you are talking about! Sounds yummy! 🙂
Hello! I am making these soon. Can I ask a) how long they keep good for? and b) the nutritional info if you have it? Just would like rough calorie count per muffin?
They should keep for about a week in the refrigerator, Victoria. As for the nutritional info, I’m sorry but I haven’t crunched in the numbers for that one…
how wet is the pulp when you make these? they look delicious!
It needs to be very well squeezed and fairly dry, but you could also use almond meal if that was easier for you.