One can never have enough banana bread/muffin recipes, right?!
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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
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.
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.
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!
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.
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
Ingredients
- 1/2 cup shredded unsweetened coconut (55 g)
- 3 large ripe bananas (343 g once mashed // 1 1/3 cups once mashed)
- 1/4 cup butter melted and cooled--to avoid clumping when mixed with cold ingredinets
- 1/2 cup plain whole milk yogurt (115 g)
- 1/3 cup honey (110 g)
- 2 eggs
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 cup spelt flour (136 g)
- 1/2 cup buckwheat flour (58 g)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Topping:
- 1/4 cup shredded unsweetened coconut (optional)
- turbinado sugar (optional)
Instructions
- 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.
- 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.
- 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).
- 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).
- Bake the muffins for about 22 minutes, until firm.
Notes
Nutrition
I just tried freezing them and they did very well. It did not change the texture or flavor at all. Granted they were only in the freezer for a few days because I just can’t stay away from them. Just too good!
Yay! So happy you loved them, Loraine.
LS Team.
I finally made these gluten free by substituting quinoa flour 1:1 for the spelt flour. They came out wonderful. Maybe just a little dense so I will try using a little less next time. I have even made them with applesauce instead of the banana. Not quite as nice of a flavor but great if your bananas aren’t quite ripe enough. And since I am dairy free I used coconut oil for the butter and plain unsweetened coconut yogurt instead of whole milk yogurt. This recipe is so good that all of these substitutions do not take anything away from the texture and flavor. Thank you so much. You are amazing!
I just made these and they turned out fantastic! I didn’t have spelt flour, so I followed Lisa’s recommendation above, to substitute coconut flour (1/4 cup) and tapioca flour (1/2 cup). I also used coconut oil in place of butter, and buttermilk instead of yogurt. The muffins are light and fluffy, lightly sweet, and with a really nice flavor. Toasting the coconut makes a nice difference. The buckwheat flour is a nice flavor without being overpowering. I will definitely make these again!
I’m a new fan and love ur blog and recipes! Quick question, could u write about ripe bananas? Lol! I often wonder ATM what point is best to use them and when they’re way over their “expiration” point lol! Thank u! =)
Thank you, Diana! I usually go with heavily spotted bananas versus all-over black bananas (the peel, of course).
OMG! I had butterflies making these first I was pleased to see a good batter consistency and then I could smell them baking and they looked great. I did replace the spelt with an eighth cup coconut flour and half cup tapioca flour (as I cannot tolerate spelt anymore) but the results are the best ever!
They are light and spongy and taste delicious. It has been so long since I ate anything like this I’m in tears. Thank you.
Hello again. Actually I forgot to say a gluten free substitute for the spelt flour. Sorry. Thanks again!
Hmmm, I’m not sure. Maybe a gluten-free flour blend. I don’t think almond flour would sub 1:1 in this recipe.
Hi Kristin. I would love to make this recipe but I am gluten and dairy free. I usually substitute coconut oil for butter and coconut yogurt for whole milk yogurt. Do you think these will work? And do you have any suggestions for a substitute for the spelt flour? Thank you.
Hey Loraine, Yes, I think those should work. For the spelt flour, a white whole wheat flour may work. Whole wheat may be too dense.
Hello again Kristin, I just wanted to thank you again for your help. I don’t have a scale to weight my ingredients. I need to order one. I could’t wait so I worked on reducing the temperature and carefully selected the bananas and it worked ❤❤ thank you !!
Yay, Elba! I’m so happy to hear that!! Enjoy the muffins :).
Hi Kristine, I’m using measuring cups. I’ll weight my ingredients using grams next time. Thank you again
Let me know how it goes, Elba! 🙂 I’ve found that weight measurements can really make all the difference in baked recipes.
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 ❤
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.
haha yes I had meant to say buckwheat! I’ve got einkorn on the brain!
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.
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!
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!