Banana Buckwheat Muffins (Gluten-free, processed sugar-free, vegan): Detox recipe 13 of 21

October 20, 2012

Gluten-free banana detox muffins

Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.

There’s nothing to eat in this house!

What mom hasn’t heard that complaint? I remember complaining to my own mom – and in response she’d start cataloging the fridge for me: “We’ve got lettuce. We’ve got carrots. We’ve got leftover pork chops. What do you mean there’s nothing to eat??”

You know what I meant, right?

We like knowing there is food that’s easily accessible, that we can grab, that tastes good. We’re Americans, after all – and isn’t it written into the Constitution that we should have access to snacks at all times? I kid. Kind of.

But if this is the kind of complaining you hear from your family, or maybe you have your own inner complaints at your own kitchen’s food supply, make these detox-friendly muffins from Jessica at Beaming With Health. Everyone can grab and go and quit their moanin’!

Banana Buckwheat Muffins
1 cup buckwheat flour
1 Tbl. baking powder
1 tsp. cinnamon
1/4 tsp. ginger
1 Tbl. extra virgin coconut oil
2 very ripe bananas, mashed
1 tsp. vanilla extract

Preheat oven to 350 degrees. Combine dry ingredients together in a large bowl. In a separate bowl, combine bananas, coconut oil, and vanilla.

Add wet ingredients to dry ingredients and mix until thoroughly combined. The batter will be fairly thick at this point. Add water until the batter loosens up a bit. It will still be a thick batter, but it should be able to be stirred.

Grease muffin tins or use muffin cups. Use an ice cream scooper to scoop batter into muffin tins. Fill tins about 3/4 full. The muffins will be on the smaller side. Bake at 350 degrees for 15 minutes.

For all of this Fall’s detox-friendly recipes, click here.

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