Buckwheat Banana Muffins to help fuel a healthy and happy start to a brand new year!
Our weekly shopping haul almost always includes around 2.5 kg of bananas. The boys love eating them first thing in the morning or, even better, frozen and blitzed in various versions of banana nice cream (recipe coming soon)!
If you have been following me for a while you will know I can’t go without my green goodness smoothie, which is naturally sweetened and made extra creamy with a frozen banana. And I am absolutely thrilled that our Good Eats family can now also store their meal prep frozen bananas in one of our brand new, earth-friendly, resealable silicone storage bags. Click here to find them in the shop! Yeah!
But, let’s get back to the recipe 🙂
There are rare occasions when we don’t work our way through our banana stash. Nobody is ever mad about it, because it simply means some kind of sweet banana bake will follow. And this is then also how this glorious recipe was born.
*Top tip: If your bananas are already over ripe at the start of the week and you know you won’t be able to bake until the weekend, simply peel, add to a food grade silicone bag and freeze. Pop out of the bag into a glass bowl and thaw out before baking. These make for the BEST bakes!
Buckwheat Banana Muffins
Makes roughly 22 muffins
- Add all your ingredients, except the chopped pecans, to a high speed blender and blend until smooth.
- Mix in the pecan pieces.
- Pour into silicone muffins trays or lined cupcake tins.
- Bake at 180 C for 15 – 18 minutes
- Remove from the oven and let it cool slightly
- Enjoy them warm with butter and cheese on a slow Saturday morning or let them cool completely, pop into a silicone storage bag and enjoy as a nourishing breakfast on the go!
How about you? Are you excited and inspired to make 2020 healthier?
Thank you for allowing us to be a part of your journey.
Here’s to many Good Eats for good, healthy living in 2020!