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Chantal

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
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 jumbo muffins
Course: Breakfast
Ingredients Method

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

Method
 

  1. Preheat oven to 425F
  2. Spray or line muffin tin (recipe will make 6 jumbo, 12 standard and 24 mini muffins)
  3. Whisk together bowl ingredients in a large bowl and make a well in the centre
  4. Blend together blender ingredients and pour into bowl ingredients
  5. Mix to combine, don't over-mix
  6. Scoop into prepared tin, top with garnish if using
  7. 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)
  8. When ready the muffins will spring back when lightly pressed