These Grain free banana cake muffins are ultimate snacking are for our family, and they contain wholesome ingredients that are probably already in your pantry. They are moist and airy, flavoursome but not too sweet, perfect frosted or served as is.
150g (1 cup) buckwheat flour (*see notes)
120g (1 cup) blanched almond meal
1 tsp baking soda
1/2 tsp finely ground salt
1 tsp ground cinnamon
70–110g (1/3 – 1/2 cup) brown sugar (* see notes)
250g (1 cup packed, mashed) ripe banana
70g (1/4 cup) runny, hulled tahini
1 tsp apple cider vinegar
250ml (1 cup) organic soy milk
- I highly recommend reading the blog post note for tips on perfecting this recipe, as well as following the gram measurements. If you only have cup measurements I have used an Australian standard cup (250 ml) and followed the spoon and level method.
- Preheat the oven 175 C (350F)- use an oven thermometer if possible to check your oven runs true. Grease or line a 12 hole muffin tray and set aside.
- In a large mixing bowl add the banana. Use a fork to mash completely, then add the tahini, vinegar and milk. Use a hand whisk to whisk together really well. Alternatively you can do this step in a blender, but I prefer to avoid more dishes when I can. Set aside for 5 minutes.
- Sift in the dry ingredients. I like to sift in ALL the dry ingredients (except the salt) including the buckwheat flour, almond meal/flour, baking powder and cinnamon. Almond meal can tend to clump together due to its moisture content, so sifting is ideal and will help avoid pockets of almond meal in your baked product. Use a spoon to help push the almond meal through a fine sieve. Add the salt.
- Now, use a large wooden spoon to mix the wet and dry ingredients together. As this recipe contains no gluten you don’t need to stress about over mixing and making them stiff, however the ideal here is to mix only until the wet and dry come together. You don’t want to see any dry patches, though lumps are expected (due to the mashed banana present), so stop mixing as soon as it is uniform. Over mixing the recipe here might result in poor rise (and a denser end result), so do give this step some attention.
- Divide the batter evenly between the 12 muffin holes, then bake for 34-37 mins. To test readiness first give the top of the muffin a gentle poke. The should feel spongy. Next, you may wish to insert a skewer- there should be no wet batter on the skewer once removed, but a few moist crumbs are expected (and ideal).
- Allow muffins to cool for 5 minutes in the tray before removing and pacing on a wire rack to cool completely.
- Not all buckwheat flour is created equal. You want to ideally find a flour that is light in colour and very fine (and soft, not grainy). I fine some brands are more earthy/bitter than others, so I recommend trying a few if you are not happy with your first purchase.
- Brown sugar can be substituted for coconut sugar, with slightly different results. Brown sugar is my preference as it creates a moister muffin wit a little more flavour. Use the smaller amount for a less sweet result, and the higher amount if you have a sweet tooth.
Keywords: Paleo, grain free, vegan, vegan baking, banana cake