Banana Ackee Muffins with Buckwheat
The nutty flavour in these muffins is amplified by replacing a couple of tablespoons of flour with buckwheat. They come together in a snap and are eggless and dairy free
Ingredients
For the bowl:
- 1 1/2 cups less 2 tbsps Flour
- 2 tbsps Buckwheat flour
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt I use kosher, if you're using fine salt use less
For the blender:
- 3/4 cup Cane sugar
- 3 overripe bananas medium
- 1/2 cup ackee parboiled/canned
- 1 tbsp Apple cider vinegar
- 2 tbsps Oil
Optional garnish:
- sliced bananas, oatmeal, walnuts, bran, raw sugar etc
Instructions
- Preheat oven to 425F
- Spray or line muffin tin (recipe will make 6 jumbo, 12 standard and 24 mini muffins)
- Whisk together bowl ingredients in a large bowl and make a well in the centre
- Blend together blender ingredients and pour into bowl ingredients
- Mix to combine, don't over-mix
- Scoop into prepared tin, top with garnish if using
- Turn oven down to 350F put tin in the oven and bake 20 to 30 minutes for large muffins (10 to 15 for standard muffins and about 7 to 10 for minis)
- When ready the muffins will spring back when lightly pressed