Banana muffins are second best only to pumpkin of course. The moist yet sweet flavor cannot be replicated any other way. Banana gives these muffins a delicious texture and flavor without much added sugar. Buckwheat flour provides a deep hearty flavor while the nuts and seeds provide that burst of nuttiness and crunch. Have these muffins along side a smoothie or a bowl of yogurt.
While bananas are usually just thought of as a common fruit, second to the apple, it really is much much more! Bananas are packed with potassium, which helps balance the mood and protect against high blood pressure. Bananas also contain properties that aid the body in absorbing calcium. Be sure keep the peels also, bananas act as a great compost to plants! Most also do not know that bananas do not actually grow on trees, they are classified as an herb! (Who knew there where so many herbs!)
Buckwheat unlike how it sounds, is not a wheat, but an herb, oddly related to rhubarb. This triangle shaped grain provides a healthy dose of fiber and magnesium, they also help promote healthy bones and nerve function. Buckwheat is a gluten free flour that has a deep earthy flavor that greatly complements baked goods. I use the raw form of buckwheat groats in most of my granolas.
Pecans although they might seem similar to the walnut, are very different to taste and health benefits. Pecan contain antioxidants such as vitamin E, which is known to protect the mind from diseases like Alzheimer's and Parkinson's. These hearty nuts also can help lower cholesterol and promote weight loss. Walnuts have some similar traits to pecans such as promoting a healthy heart. They also contain anti-inflammatory compounds which can help ward off blood clots and heat attacks. In addition, high levels of the amino acid L-arginine are packed into these healthful nuts, which helps to keep blood vessels relaxed. Walnuts, a slightly bitter yet soft nut compared to the pecan, are a perfect complement to sweet dishes. I enjoy using walnuts in granolas and salads.
Nutty Banana Muffins
1 cup oat flour
½ cup buckwheat flour
¼ cup almond meal
1 ½ tsp baking soda
1 tsp baking powder
½ tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tbs chia seeds + 3 tbs water
3 large bananas (2 ½ mashed and ½ chopped)
¼ cup almond butter
3 tbs apple sauce
1/3 cup raw honey or maple syrup
¼ cup shelled pumpkin seeds
1/3 cup chopped pecans
1/3 cup chopped walnuts
Pre heat oven to 350F degrees. Combine chia seeds and water, set aside to gel up.
Combine all dry ingredients including spices and stir to combine. In a separate bowl, combine all wet ingredients including mashed banana and chia gel, whisk to combine.
Add the wet ingredients to the dry and fold to combine. Lastly fold in the chopped nuts and seeds.
Pour the mixture to lined muffin tins, filling about ¾ of the way full and bake for about 22 minutes. Makes about 12 muffins.