Banana Buckwheat Coconut Muffins

I have not posted to this blog in ages as what was thought to be IBS-d was re-diagnosed as BAM.  That means watching my FODMAP consumption is not as important for me as I once believed.  I do continue to use some FODMAP recipes, or close to FODMAP friendly recipes.  If you are just starting your FODMAP journey keep in mind bananas, especially ripe bananas can be high in fructose.

Banana Buckwheat Coconut Muffinsbuckbanana muffin a

Yields – 6 to 8 regular sized muffins

  Ingredients:

.  2 bananas
.  2 eggs
.
  2 tsp vanilla
.  1 Tbsp melted coconut oil
  
.  100 grams buckwheat flour
.  2 tsp cinnamon
.  2 tsp baking powder
.  1 Tbsps brown sugar
.  ½ cup shredded sweetened coconut
.   ¼
 cup slivered almonds

Ingredients:

Thinly slice bananas into the bowl of a stand mixer.  Beat with paddle until well mashed.  Add eggs and beat well.  When well beaten add vanilla and coconut oil and combine.  Remove bowl from mixer and set aside.

In a smaller bowl weigh buckwheat flour.  Add cinnamon, baking powder, and sugar.  Stir until well mixed.  Add flaked coconut and slivered almonds, mix and then toss into larger bowl of wet ingredients.  Fold until just blended.

Scoop muffin batter into lined muffin tins, tap pan gently to settle and level batter.

Bake in a preheated 325F oven for approximately 20 minutes until a toothpick comes out of the middle cleanly.

Place on a cooling rack and remove muffins from tins after about 10 minutes to cool completely.

 

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