Healthy Gingerbread banana muffins

I love working with Buckwheat. It is SO nutritious. Most get confused when they hear the name and think it has Gluten, so they steer clear. Let me enlighten you!! Buckwheat belongs to a group of foods commonly called pseudocereals. Pseudocereals are seeds that are consumed as cereal grains but don't grow on grasses. Other common pseudocereals include quinoa and amaranth. 

Despite its name, buckwheat is not related to wheat and is thus gluten-free. Buckwheat is one of the healthiest, nuttiest, most versatile Pseudocereals . It has more protein than rice, wheat, millet or corn and is high in the essential amino acids lysine and arginine, in which major cereal crops are deficient. Its unique amino acid profile gives buckwheat the power to boost the protein value of beans and cereal grains eaten the same day.

Raw buckwheat flour (ground groats) is more absorbent than wheat flour and is used in recipes for pancakes, blini, and pasta such as Japanese soba noodles.  Buckwheat flour contains four times as much fiber as whole wheat flour, and is also a very good source of manganese and magnesium. I like to make sweet breads with it. Tis' the season so here is some healthy gingerbread. You can make loaves out of it too if you prefer. I like muffins for easy serving. I topped with Vegan Sugar-Free Whipped Cream and a dash of cinnamon.

Healthy gingerbread banana muffins 

3/4 cup coconut oil
1 cup Maple syrup or honey or  coconut sugar or date paste
2 eggs

1 tsp vanilla
3 cups of mashed bananas around 4 large banana's
1/2 cup of molasses 
1 cup buckwheat flour

1/2 cup coconut flour

1 cup almond flour
2 1/2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves

1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda


Pre-heat your oven to 350 degrees F.
Prepare your muffin pan.
Beat the coconut oil, vanilla and sweetener of choice until fully incorporated.
Beat in the eggs until combined.
Mix in the banana and molasses until completely combined.
In a separate bowl, whisk together the dry ingredients.
Mix the dry ingredients into the wet mixture until completely mixed in.

Let sit for 15 minutes and then stir again to let the coconut flour absorb. 

Fill your muffin pan filling each hole to the top.

Bake for 20--30 minutes, until a toothpick inserted comes out clean.
Remove and cool for 10-15 minutes, then remove from the pans onto a wire rack and cool completely.

I topped with Vegan Sugar-Free Whipped Cream.