These banana ackee muffins are easy to make. They are eggless and dairy free!
The ackees complement the bananas with their mild nutty flavour. To amp up the nutty, a couple tablespoons of buckwheat flour is added in place of the regular flour. This recipe also works when with spelt flour substituted. Replacing up to 50% is good. If all of the flour is replaced with spelt you will have a muffin that is more dense.
When I first began baking with ackees I started with a banana bread recipe. I replaced all the banana with ackees. The result was a quick bread with a delicious nutty flavor. Tricking some who tasted it into thinking it was some kind of peanut butter bread. Web wanted to know what it would be like to combine both and thus these banana ackee muffins were born.
Banana Ackee Muffins with Buckwheat
Ingredients
For the bowl:
- 1 1/2 cups less 2 tbsps Flour
- 2 tbsps Buckwheat flour
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt I use kosher, if you’re using fine salt use less
For the blender:
- 3/4 cup Cane sugar
- 3 overripe bananas medium
- 1/2 cup ackee parboiled/canned
- 1 tbsp Apple cider vinegar
- 2 tbsps Oil
Optional garnish:
- sliced bananas, oatmeal, walnuts, bran, raw sugar etc
Instructions
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Preheat oven to 425F
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Spray or line muffin tin (recipe will make 6 jumbo, 12 standard and 24 mini muffins)
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Whisk together bowl ingredients in a large bowl and make a well in the centre
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Blend together blender ingredients and pour into bowl ingredients
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Mix to combine, don’t over-mix
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Scoop into prepared tin, top with garnish if using
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Turn oven down to 350F put tin in the oven and bake 20 to 30 minutes for large muffins (10 to 15 for standard muffins and about 7 to 10 for minis)
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When ready the muffins will spring back when lightly pressed
