I mentioned in our last Recent Things post that I always look forward to seeing spotty brown bananas in the fruit bowl. This weekend, however, I realised that it's not just me - it's the entire SIL family.
Usually when our bananas start to take on a leopard-esque appearance, the hinting starts....
- Hey Kristy, I won't eat those bananas because you'll probably want to use them to make something right?
- Kristy, those bananas are getting very brown - don't you think you should do something with them?
- You know what I love, those banana muffins you made last time... oh they were really good.... we should make them again soon.
- There's nothing better than fresh banana bread, right Kristy?
- Do you have the recipe for those banana muffins you made that time? They were really reaaaaaaaaaaallly good.
It's not just me. The entire SIL Family are banana baked good obsessed - and I can't really blame them. Whilst I do have a couple of favourite recipes, I do love to experiment and these buckwheat banana muffins were one of those very experiments.
An experiment which created our family's new favourite banana muffin recipe!
Even though I'm the only one in the family who can't eat gluten, we usually always have gluten free baked goods in the house and no one knows the difference. One of the things that's most important for me when creating gluten free recipes for SIL is that they taste good - "normal" even - and my family are the perfect critics.
I love creating healthy, allergy friendly recipes that don't feel like you're eating "special food" or leave you feel like you're getting left out. They have to taste amazing, look good and be easy to make.
Even if you can eat gluten, the buckwheat in these muffins gives them a delicious flavour and together with the oats they're light, fluffy and have a little bit of a nutty flavour too!
But let's get onto the recipe! >>