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.
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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
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.
Nutrition
Calories: 206kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 153mg | Potassium: 255mg | Fiber: 3g | Sugar: 13g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1.2mg
Servings: 12 muffins
Calories: 206kcal