28 Aug Gluten-Free Buckwheat Banana-Plantain Muffins with Cacao Chips

Kids heading back to school? You got this!

Yummy, healthy, gluten-free banana-plantain muffins with Cacao Chips may be prepped the night before and combined/cooked the next morning for a quick and delicious breakfast. Kids can slather with ghee or cream cheese for extra nutrition and healthy fat necessary for proper brain functioning. Adults can pack in a zip lock baggy for mid-morning coffee/tea break.

I’m living in Miami where the tropical climate means an abundance of plantains in the markets. I have been making sweet plantains (fried in ghee with vanilla and cinnamon), but wanted to experiment with banana bread. Plantains are much drier than bananas, so yogurt or sour cream must be included in the recipe for balance. I used a blender for the wet ingredients to create a smooth creamy texture.

The recipe includes a sugar “range” so you may adjust to your taste. To further up the decadence, you may add ½ cup chocolate chips. Enjoy!

Makes 16 muffins

¾ c Buckwheat flour
½ c Millet flour
¼ c Oat flour
1 tablespoon ground flax seeds
1 teaspoon baking powder
½ teaspoon baking soda
½ cup chopped walnuts
4 tablespoons cacao nibs
1 teaspoon cinnamon
½ teaspoon cardamom (optional)
½ teaspoon salt
4 ounces full fat, plain yogurt
2 eggs
1 teaspoon vanilla
8 ounces (approximately 2) very ripe (lots of brown spots) bananas
4 ounces (approximately 1) very ripe (black) plantain
⅜ cup (up to ¾ cup if desired) coconut sugar

Preheat oven to 350⁰F. Grease the muffin tins or line with parchment paper, or muffin liners.

In a large mixing bowl, combine the buckwheat, millet and oat flours. Add the flax seeds. Sift in the baking powder and baking soda. Stir in the walnuts, cacao nibs, cinnamon, cardamom and salt.

In a high speed mixer, add the yogurt, eggs, vanilla, bananas, plantain and ⅜ cup of sugar. Mix on high until creamy. Taste. Add additional sugar (up to ¾ c total), until desired sweetness is reached.

Pour the blender mix into the dry mix and stir until combined. Transfer to muffin tins, filling ¾ full.

Bake 25 minutes (rotate after 12 minutes). Allow to cool in pan for 10 minutes before removing.

These are best if consumed within two days. If not, put in an air-tight container and store in the refrigerator for up to 4 days. Store in air-tight plastic bag in freezer for up to a month.

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