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