This tastes like a soft, fluffy, moist, buckwheat flour muffin. It does not taste like it is deprived of anything, like sugar or wheat.
This is one of my “It would be better for you to eat this than if you didn’t”, recipes.
Smaller, Deglet Noor, or Nour dates and larger Medjool dates on the right
I encourage consuming organic produce, and while I do buy organic dates, I have read that dates grow in climates where there are few pests and those climates are also arid, so not a lot of mould.
I would encourage using organic blueberries though.
That is really great, and handy, but if you are just wanting to make something that does not contain wheat, just regular, light buckwheat flour will also work, and easier to find.
I recommend it.
Then there is dark buckwheat flour, usually sold simply as “buckwheat flour”, and is the easiest to find. It will give you darker muffins that have a more buckwheaty taste (earthier, rustic). It will contain more fibre though!
How To Make Buckwheat Banana Muffins Sweetened with Dates
INGREDIENTS
Prep time: 35 minutes
Baking time: 20 minutes
Makes 12-16 muffins
- 8oz (230g) about 10 large medjool dates, pitted =6.5 oz (184g)
- ½ cup (125mL) boiling water
- 1½ cups (230g) light buckwheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 very ripe bananas, or so, to equal 1 cup (240g)
- 1 Tbsp lemon juice
- ½ cup (120g) coconut oil, solid coconut oil, melted, or other neutral plant oil like avocado
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup (125mL) water
- 1½ cup (225g) fresh organic blueberries, optional
Put the bananas and lemon juice in a deep bowl. I use a large liquid measuring cup, and purée using a hand blender. Or mash the bananas well.
Soak the pitted dates in the ½ cup boiling water for about half an hour until soft. You don’t have to chop them up, just in half is fine.
Keep the water. Do not drain.
Preheat the oven to 350°F (180°C)
Combine flour, baking soda, baking powder and salt.
Purée dates with soaking water
Add banana purée
Add oil, eggs, vanilla and water
Process the pitted dates in a food processor or blender with the soaking water until smooth.
Blend with the oil, eggs, puréed banana, vanilla and water.
Fold in the blueberries if using.
Spoon into lined or greased muffin tins
Bake at 350°F (180°C), 15-20 mins
Makes 12 without blueberries
16 muffins with blueberries
Bake for 45 minutes for a loaf pan
Buckwheat Banana Muffins sweetened with Dates
This tastes like a soft, fluffy, moist, buckwheat flour muffin. It does not taste like it is deprived of anything, like wheat, sugar, or dairy.
This is one of my “It would be better for you to eat this than if you didn’t”, recipes.
Prep Time: 35 min
Bake Time: 20 min
INGREDIENTS
- 8oz (230g) about 10 large medjool dates, pitted =6.5 oz (184g)
- ½ cup (125mL) boiling water
- 1½ cups (230g) light buckwheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 very ripe bananas, or so, to equal 1 cup (240g)
- 1 tsp lemon juice
- ½ cup (120g) coconut oil, solid coconut oil, melted, or other neutral plant oil like avocado
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup (125mL) water
- 1½ cup (225g) fresh organic blueberries, optional
INSTRUCTIONS
- Soak the pitted dates in the ½ cup boiling water for about half an hour until soft. You don’t have to chop them up, just in half is fine.
- Keep the water. Do not drain.
- Oven 350°F (180°C)
- Put the bananas and lemon juice in a deep bowl, and purée using a hand blender. Or mash the bananas well.
- Combine flour, baking soda, baking powder and salt.
- Process the pitted dates in a food processor or blender with the soaking water until smooth.
- Blend with the oil, eggs, puréed banana, vanilla and water.
- Transfer to a large bowl and combine the dry ingredients with the wet ingredients, just until moistened, or at least do not over mix.
- Fold in the blueberries if using. Spoon into lined or greased muffin tins
- Bake at 350°F (180°C), 15-20 mins
