Banana and Coconut Buckwheat Muffins

Hearty, slightly-sweet, and full of good-for-you ingredients. The earthy buckwheat flavor adds a rustic feel and taste to the muffins. YUM!

One can never have enough banana bread/muffin recipes, right?!

Hearty, slightly-sweet, and full of good-for-you ingredients. The earthy buckwheat flavor adds a rustic feel and taste to the muffins. YUM!

I purchase 4-5lbs of bananas each week, and we go through just about every single one of those bananas. There are some weeks when we completely run out of bananas, and suddenly the world stops for a moment and Mom panics, “What?! We don’t have more bananas? How are we going to survive?” I can’t be the only one that feels this way.

Bananas = all is well

Hearty, slightly-sweet, and full of good-for-you ingredients. The earthy buckwheat flavor adds a rustic feel and taste to the muffins. YUM!

And then there are weeks when we don’t consume the weekly supply of bananas, which results in the best spoiled treasure any home cook could ever ask for–perfectly freckled, ripe bananas. This is why one can never have enough banana bread/muffin recipes. Overly-ripe bananas = the sweetest, bestest banana bread!

PS: Bestest is definitely not a word, unless your name is Londyn and you’re four ;). But it just seemed to fit so well. Good thing my former English teachers don’t read my blog. 

Hearty, slightly-sweet, and full of good-for-you ingredients. The earthy buckwheat flavor adds a rustic feel and taste to the muffins. YUM!

I have a couple of banana bread recipes that I keep on constant rotation in our home. The first is an almond flour banana bread recipe, which was published almost three years ago on Live Simply. That recipe has become so incredibly popular with readers, and rightfully so. The recipe results in super moist bread (thanks to the almond flour and yogurt), and it’s a nice change from traditional wheat-based bread.

My second go-to recipe is my spelt and einkorn recipe. It’s moist and hearty; just as banana bread should be.

Hearty, slightly-sweet, and full of good-for-you ingredients. The earthy buckwheat flavor adds a rustic feel and taste to the muffins. YUM!

This time we’re going to use a different flour–buckwheat–to create a hearty and rustic banana muffin.

Buckwheat is a gluten and grain-free flour that’s naturally rich in fiber and beneficial minerals. I’ve been purchasing buckwheat sprouts (buckwheat is actually a seed) from a local farmer’s market, and they’re surprisingly sweet and lemony. After falling in love with the sprouts, I decided to try adding this flour to a few baked goods. What a failure that was!

Hearty, slightly-sweet, and full of good-for-you ingredients. The earthy buckwheat flavor adds a rustic feel and taste to the muffins. YUM!

Buckwheat, on its own, has quite the overpowering taste and texture. Buckwheat may be good for the body, but the flour is less than desirable when it’s the sole flour used in a baked recipe. With a few tweaks, and the addition of sweet bananas and coconut, I eventually created my first ever easy-on-the-palette buckwheat muffin.

Hearty, slightly-sweet, and full of good-for-you ingredients. The earthy buckwheat flavor adds a rustic feel and taste to the muffins. YUM!

The coconut and banana muffins are exactly what a filling breakfast muffin should be–hearty, slightly sweet–but not in an overwhelming sugar-high way–and full of good-for-you ingredients. The earthy buckwheat flavor and heavy texture adds a rustic feel and taste to the muffins.

Banana and Coconut Buckwheat Muffins
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Banana and Coconut Buckwheat Muffins

A hearty and slightly sweet muffin that's made with good-for-you ingredients. The earthy buckwheat flavor and heavy texture adds a rustic feel and taste to the muffins. 

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins
Author Kristin Marr

Ingredients

Topping:

Instructions

  1. Preheat the oven to 375F. Spread the 1/2 cup of shredded coconut in a baking dish. Toast the coconut in the oven, until golden. I recommend checking on the coconut every couple of minutes. Don't let the coconut burn (turn brown). Toasting takes about 5-7 minutes in my oven. 

  2. While the coconut toasts, mash the bananas in a large bowl. Add the wet ingredients to the bowl: melted butter, yogurt, honey, eggs, vanilla, and vinegar. 

  3. Stir in the dry ingredients to the wet ingredients: spelt flour, buckwheat flour, cinnamon, nutmeg, baking powder and soda, salt, and the toasted coconut (1/2 cup). 

  4. Grease or line a muffin pan, and scoop the batter into the pan. Top each muffin with the additional (non-toasted) shredded coconut and a sprinkle (or two) of turbinado sugar (both are optional, but recommended). 

  5. Bake the muffins for about 22 minutes, until firm. 

Recipe Notes

As much as I love freezing muffins to prepare for future breakfasts, I don't care for the texture of these muffins once frozen and defrosted. This could just be my personal taste preference, so feel free to try it. I've found the muffins are best enjoyed warm or at room temperature. 

I store the muffins at room temperature, in an air-tight container, for a couple of days. 

I've been using salted Kerrygold butter in this recipe. Salted or unsalted butter should work just fine. 

Hearty, slightly-sweet, and full of good-for-you ingredients. The earthy buckwheat flavor adds a rustic feel and taste to the muffins. YUM!



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8 Comments

  • Christy says:

    Hi! I really want to try this recipe out, but I do not have Einkorn flour. I do have spelt. Can you substitute wheat flour for einkorn? Or would I need a different amount? What do you think? Thanks, I have bananas just waiting to be baked with!

    • Kristin Marr says:

      Hey Christy, This particular recipe uses spelt and buckwheat. For the einkorn and spelt banana bread, you may be able to sub the wheat for einkorn, but it may make the bread a bit dense. It’s worth a shot!

  • Christy says:

    haha yes I had meant to say buckwheat! I’ve got einkorn on the brain!

    • Kristin Marr says:

      Lol, I understand ;). I’m not sure about subbing the buckwheat. It’s a very different kind of flour. You could try adding more spelt–you may just need to increase the amount slightly.

  • Elba says:

    Hello christin, thank you for this recipe. I’ve made 2 batches of muffins. The texture of my first batch was way too soft. I tried cooking the second batch longer, but my muffins got burned. The taste is delicious, but they don’t look attractive. My husband of course, don’t mind. He says they’re good even if they are burned or too moist. How can I make them more firm??? I’m adding 3 big bananas for each batch. Do you think I’m adding too much!!! Please help!! I ready like this recipe ❤

    • Kristin Marr says:

      Hey Elba, Hmmm, Are you using weight or volume (measuring cups) to make the recipe? Weighing the ingredients (using grams) may make a difference in the final texture–it’s a more accurate way to bake since so much can vary with volume measurements. Other than that, maybe the bananas are a bit too ripe? I’ve had issues with banana bread recipes in the past when the bananas are very black. They seem to make the banana bread too mushy/soft. If the problem continues, maybe try reducing the oven temperature to 350F.

  • Elba says:

    Hi Kristine, I’m using measuring cups. I’ll weight my ingredients using grams next time. Thank you again

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