If I should choose my favorite snack of the moment, it would be without any doubt those banana, ginger & buckwheat muffins that you can take everywhere. They are nutritious enough to fill you until the next meal in case of hunger; comforting with their sweet flavors of banana, dates and spices; and healthy thanks to their nourishing and balanced ingredients.
I’ve recently changed my eating habits, to see how my body is reacting to it, but also to balance my diet on the long-term and from one meal to another. I’m starting to really enjoy eating more proteins from when I wake-up while trying to avoid too sweet breakfasts by opting rather for sourdough bread, eggs and good fats from avocados for instance. Paradoxically, I try to eat snacks with a regular interval in between, usually one in the middle of morning and one in the middle of afternoon, so that I avoid those moments of hunger when I’m able to jump on every kind of food. Beyond the fact that I can indulge myself, I’ve noticed that those small habits help me to make it more easily through the day, while skipping sugar crashes, but also by eating more balanced and in smaller quantities – thoughts about that late night kind of diners that turn into a feast because you haven’t eaten properly during the rest of the day.
Those banana, ginger & buckwheat muffins were indeed among my last batches of prepped snacks, with chocolat mint & almond butter balls – this one is definitely gonna end up on the blog sooner or later ! -, coconut butter & chocolate balls, or no-waste banana & almond butter cookies. The sweetness of dates and the warmth of spices remind gingerbread flavors; the flours I used are also perfectly fitting for gluten intolerants. Mind to bake well the muffins to avoid to end-up with an inside that is too moist, store them in a dry place.
- 110g buckwheat flour
- 100g oats
- 70g coconut flour
- 200ml buckwheat milk
- 80ml coconut oil + 1tbsp
- 4 eggs
- 4 bananas + 12 slices for decoration
- 5 dates
- 1tsp baking powder
- 1/2tsp baking soda
- 1 1/2tsp fresh grated ginger
- 1/2tsp cardamom
- 1/2tsp vanilla
- 1/2tsp cinnamon
- 1/4tsp nutmeg
- One pinch of salt
- 1. Preheat oven to 200C. In a food processor, mix briefly oats until you get a finer texture, halfway between flour and flakes. Pour in a salad bowl and add all dry ingredients. Stir well.
- 2. Add bananas, pitted dates, coconut oil, milk, eggs and spices in the food processor. Blend until smooth and homogeneous. Incorporate to dry ingredients and stir well.
- 3. Pour the batter in floured and greased muffin tins, then top each of them with a banana slice. Using a brush, coat each slice with coconut oil, then put in oven for 25 to 30 minutes.
- 4. Cool down on a grid. Muffins can be stored for a few days in a dry place.