Dr. Lani Nykilchuk
Naturopathic Family Doctor
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These muffins are adapted from a Nourishing meals recipe found in their amazing "Nourishing Meals" cookbook.
These muffins are absolutely delicious and even if you are not avoiding gluten, dairy or eggs you will still enjoy them. They use buckwheat flour which is rich in flavanoids, Vitamin C and magnesium. Buckwheat typically has quite a strong flavour but it blends really nice with the banana and walnut.
Banana Walnut Muffins
Makes 12 muffins
3/4 cup walnuts chopped
1 1/4 cup gluten free ground oats *
1 cup buckwheat flour
1/4 cup tapioca flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 cups mashed banana (~ 4-5 ripe bananas)
1/2 cup sugar (coconut sugar prefered)
1/3 cup melted coconut oil
2 tsp vanilla extract
1 cup milk (coconut, almond, rice... any variety works)
* can omit and use all buckwheat flour instead.
directions:
preheat oven to 350 degrees. Use muffin cups or grease muffin tin.
whisk together all dry ingredients
in a seperate bowl, combine wet ingredients - start with banana then milk.... if wet ingredients seem to thick once combined you can add a bit more milk.
combine wet and dry ingredients. Fill each muffin cup - should make 12 full sized muffins
Bake for 20-30minutes. Let cool.
Enjoy as a snack or as part of a breakfast with fruit.
These muffins are adapted from a Comments
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