I've Gone Buckwheat Bananas
Have I talked to you about how I don't like bananas? You might be thinking- but Amy, you make banana bread all the time! (Like here, here and here) Which is true, but I like banana bread not bananas. I need to be in a specific mood to eat a banana. I buy them thinking I'll eat them and once they turn a little I toss them in the freezer. Which brings me to what I really want to talk about- freezing bananas. Freezing bananas turns them into this super sweet, almost boozey flavor of banana. Not to mention, you'll always have perfectly ripe banana bread bananas on hand.
Okay, okay I'm off my banana box. Now to get on my gluten-free box! Kinda kidding. Still trying to use up the gift of flours, that an I had buckwheat flour on hand already I was in buckwheat overload. Enter: buckwheat banana muffins.
Now these are not fluffy, light, cake muffins. There are dense and hearty. And if you leave the out for too many days, they're also hockey pucks! Bonus.
Banana Buckwheat Muffin
Modified from this recipe
1 Cup Almond Flour
1 Cup Rolled Oats
2/3 Cup Buckwheat Flour
2 Tbsp Corn Starch or Arrowroot Powder
1/3 Cup Coconut Sugar (I used brown sugar)
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Ground Nutmeg
2 tsp Chia seeds (for good measure, but totes optional)
1 1/2 Cups Mashed Banana (I used two frozen bananas)
1/3 Cup Coconut Oil
1 tsp Lemon Juice or Apple Cider Vinegar
1/4 Cup Plant Milk (or milk, I used chocolate cashew milk 'cause I had it on hand)
1 tsp Vanilla
3/4 – 1 Cup Dark Chocolate Chips (I used less because it's all I had)
Add rolled oats to a blender and blitz them until they turn into a coarse flour, then set aside.
In a large bowl add the ground oats, almond flour, the buckwheat, corn starch, sugar, baking powder, soda, salt, and spices. Stir to combine.
In a separate bowl combine the banana, oil, lemon juice, milk and vanilla, stirring well. Combine the wet ingredients to the dry and mix just until combined. Lastly, stir in the chocolate.
Line the muffin pan with paper liners. Divide batter amongst 12 lined muffin cups.
Bake in a 375 F for about 25 minutes or until the tops are slightly golden and spring back when lightly touched.
I packaged some up and brought them to work. They pair excellently with office coffee. (Not really, nothing does.)
This Week's Bread List
I'm currently at DCA waiting for my flight to Albany (work travel- such glam!) Reading stories like this about a passenger who freaks out and tries to choke an air marshall makes me get why people don't want to fly. I can't help but think that these stories are one-offs that, because of their bizarreness, get pushed to the top of the news. Also, how many air marshalls are on a plane??
Sensitive gut? Try sourdough. (But you all already knew that right? That's why you're here.)
The Quarterback of the Kitchen? It’s Not Always the Chef I never worked in a kitchen so larger we needed an expediater, but I know their immense value is the bridge between the front and back of the house.
I can't find my watch, so I've been looking repeatedly at my wrist for no reason. Monday's are hard.
my
