Buckwheat Banana & Peach Muffins – Gluten Free Healthy Treats!

Buckwheat, Banana & Peach Muffins

 

We have been making these muffins for a new childcare centre run by Thinkersinq in Sydney and the preschoolers have loved them! I also have started popping them into my kids lunchboxes as a treat.

We discovered customers of our Takeaway Store at 7 Green St loved the muffins with their Campos coffee. You can add any seasonal fruit instead of the peach – mixing it up is great. Organic frozen berries are best and you don’t need much.

Here’s my recipe:

Ingredients
6 ripe bananas
9 free range whole large eggs
150ml maple syrup
50g coconut sugar (and possibly more to taste)
Pinch of sea salt fine flakes (about 5g and possibly a touch more to taste)
Juice of half a lemon – the lemon is alkalising as is the buckwheat flour
2 tbs cinnamon powder
3 peaches finely diced (you can roughly chop them in a thermomix or food processor).
240g buckwheat flour
90g coconut flour
240g melted butter (grass fed if you can – Westgold, a NZ grassfed butter is $1.80 for 250g at Woolworths!)
3 tbs baking powder

Method
Mash the banana (you can pop it in a mixer on low). You want the banana mashed but a few bigger pieces are good. Add the eggs to the mixer and mix well to get a bit of volume.
Add the maple syrup, coconut sugar, salt, lemon juice, cinnamon powder and give a good mix.
Add the peach, buckwheat and coconut flours and mix well before adding the butter (not too hot but melted!). You don’t need to worry about overmixing as the flours don’t contain gluten!

Taste the mix – you are looking for a great balance of flavour – a little sour from the lemons and peach but predominantly sweet. Depending on the sweetness of the bananas and peaches, you may need to add a little more coconut sugar – you want the mix to taste sweet. Also you may need to add a touch more salt if all the flavours are not singing – but be careful not to add too much!

At this stage you can stir through the baking powder. Add all the baking powder if you are going to make all the muffins then and there. If not, take half the mix and stir through 1.5 tbs baking powder. The rest of the mix, pop in a bowl and top with cling wrap (the wrap touching the mix if possible so not much air gets to the mix). You can keep the mix in the fridge for up to 5 days and just add baking powder in proportion to the amount of mix you are using and bake muffins every day all week long!

Before baking, I top with a slice of banana, a slice of peach and a sprinkle of chia seeds.

Preheat your oven to 180degC and bake mini cupcake size for 10-12 minutes until brown. The cupcakes should spring back a little to touch, and you can test them with a skewer. Test towards the end so you don’t overcook!

Enjoy,

Kamilla xxx

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Categories: Kids, Recipes

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