2 Cups Whole Wheat Flour, white 1/2 Cup Buckwheat Flour 1 tsp. Ground Cinnamon 1/2 tsp. Baking Soda 1/2 tsp. Baking Powder 1/4 tsp. Ground Clove
1/4 Cup Flax Seed 1/4 Cup Coconut, grated, unsweetened 1/4 Cup Almond Meal 1 Cup Walnuts, chopped
Wet Ingredients:
3 Bananas, very ripe 10 Medjool Dates, pit removed 2 Eggs 1 Cup Buttermilk 2 Tbs. Maple Syrup 2 Tbs. Canola Oil 1 tsp. Vanilla Extract 1 Pinch Salt
Heat Oven To 375°
Place first 6 dry ingredients into a medium size hand strainer or a regular flour sifter.
Sift first 6 dry ingredients together.
Gather and measure flax seed, coconut, and almond meal.
Place into bowl with sifted ingredients.
Chop walnuts and add to the bowl.
Mix and toss all dry ingredients together.
Remove pits; chop dates into medium size pieces.
Peel bananas and place into a mixing bowl with the chopped dates.
Use a small whisk to chop and mash bananas and dates together.
Be sure that dates are mashed into small pieces.
This will take a couple of minutes.
Next: add eggs and mix well.
Add remaining wet ingredients to the bowl.
Mix well.
Pour dry ingredients over wet ingredients.
Using a rubber spatula, gently mix and fold ingredients together to form a smooth batter.
Be sure to scrape the sides and bottom of the bowl with every fold.
Be aware of pockets or clumps of dry ingredient as you mix the batter.
Lightly brush or spray muffin tin with oil.
Fill each muffin cup with 1/2 cup of batter.
Use 2 soup spoons to scoop the batter and fill the cups
Use all of the batter to make 12 muffins.
Do not smooth the tops of the muffins as the natural lumps add wonderful texture.
Cook muffins for thirty minutes.
Remove from oven and let cool for about one hour before serving.
When cool, wrap any leftover muffins in plastic.
Place wrapped muffins into a covered container in the freezer until needed.
To serve:
Remove from freezer and let thaw, still wrapped in plastic, for one hour at room temperature. OR Remove plastic, microwave for 25 seconds, place plastic back around the muffin and let rest for 10 minutes before serving.
New Taste Thinking:
Many people, including myself, who use the recipes on this website eat a lot of muffins. Once you make a batch of any muffin recipe you will understand. Having muffins in the freezer means that you have a great breakfast option or something healthy to eat after breakfast as a mid-morning snack. Just think of all the poor choices that you will eliminate as you start your day off on the right foot. You can not have a bad day when you start it off with a healthy whole grain muffin, I am serious!
