August 6, 2017
My mother has always been amazing in the kitchen – whatever she makes just turns out perfect. As children my sister and I always had a chair pulled up to the counter so we could help her bake. As a mother myself, now I am excited to be sharing a passion for being creative in the kitchen with my love bugs! I am also realizing how much patience it takes to bake with children!
One of the favourites that we used to make on a weekend morning with my mother were banana muffins. When I started cleaning up my own diet I realized that I was missing muffins – the perfect grab and go food. I have tried (and sometimes failed) many different “healthy” recipes for gluten, sugar, dairy free muffins – but, being as determined as I am, I have now mastered a guilt free healthy banana muffin recipe that my family loves!
One of the main ingredients in this recipe are bananas! Banana’s are not only naturally sweet and tasty, but also low on the Glycemic Index, meaning that they will not spike blood sugar levels rapidly after consumption. Bananas are also high in vitamin B6 which is required by the body to metabolize protein. Potassium can also be found in banana’s. This electrolyte helps our body cells move nutrients in and waste out, also helping with the effects that sodium has on our blood pressure.
The next two main ingredients in this recipe are buckwheat flour and oats. Buckwheat flour is an amazingly healthy alternative to gluten full flour. Buckwheat flour is packed with high protein, folic acid, vitamin B6, calcium and iron. Gluten free oats are packed with antioxidants, calcium, iron, thiamine, and pantothenic acid.
The original recipe came from Joyous Health, who always has amazing recipes and food ideas! I have played around with her recipe, trying some substitutes, and have figured out the perfect recipe.
I also enjoy keeping life as simple as possible, especially when it comes to making a mess in the kitchen. I mix up these muffins by hand, using a masher in one bowl, starting with the wet ingredients listed first, then adding in the dry ones.
Buckwheat Oat Banana Muffins
Ingredients
- 1 tbsp ground flax seed + 3 tbsp water (let sit for 10 minutes)
- 4 ripe bananas (mashed)
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 3 tbsp water
- 2 1/2 tbsp coconut oil, melted and cooled
- pinch pink Himalayan salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cardamon
- 1/2 cup buckwheat flour
- 1/2 cup gluten free oats
Mash, mix, and stir well. Bake for 25-30 minutes at 350f.
I like to use my silicon muffin cups for these, making them even easier to grab and eat on the run.
Enjoy!
