These muffins were the fruition of a flavour craving I’d been having for years.
An aeon ago, I spent some time working on a client’s site in Dublin. It was my first experience with working with a proper creative agency – and the first inkling that being a professional didn’t mean needing a murky wardrobe of pinstripes and tweeds.
One of those formative things that stay with you forever.
One of the best things about them? Lunch time. Proper lunch time. Not one of those sandwiches-crumbling-on-the-keyboard-while-you-shovel-in-your-crisps jobs, but a proper, dedicated enormous oak dining table, big enough to accommodate the entire team, and a kitchen stocked with fresh, delicious food.
Not an M&S pasta pot or sarnie in sight.
The thing that stayed with me most from that experience was the enormous freshly baked loaf of walnut and caraway bread. Dotted with crunchy, creamy nuts, thick, hearty, delicious stuff – filled with the fragrant aroma of caraway.
I’ve craved walnut and caraway ever since, and never found anything else like it.
Until these muffins came along. Now they’re on a weekly rotation. These are big, hearty, moist, slightly sweet, soft and delicious muffins. They could easily be done as a loaf instead, but I like the single serve-easiness of them all.
Dairy-free, egg-free, refined-sugar-free.
Split them, warm them lightly and top with the spread of your choice. Pour a cup. Enjoy.
(adapted from a recipe on Vegan Baking)
Walnut and Caraway Buckwheat Muffins
Makes 12 generously sized muffins.
- 250g buckwheat flour
- 3 medium sized ripe bananas
- 1 tbsp caraway seeds
- 100g chopped walnut pieces
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tbsp date syrup
- 120 ml almond milk
- 120 ml rapeseed oil
- 1 tsp white vinegar
- Add a teaspoon of vinegar to the almond milk. Give it a stir and leave for a few minutes to let the milk curdle.
- Preheat the oven to 170 Celsius. In a large flat pan, add 100g roughly chopped walnuts and 1 tablespoon of caraway seeds. Keep the heat at a low temperature and toss until the aroma of caraway seeds becomes distinct. Remove from heat and allow to cool.
- In a large mixing bowl, combine all the dry ingredients together.
- Add 3 ripe bananas (the riper, the better) to a blender and blend until the mixture is smooth and creamy.
- Pour the banana mixture into the dry ingredients, and combine well. It should reach a thick, cake batter consistency. If it's too thick and dry, you may need to add a little water.
- Spoon the mixture into muffin cases, filling to the top. Bake for 20-25 minutes. If your oven is weird like mine, you'll probably want to turn the tray around halfway through to make sure they're baked evenly.
- Remove and allow to cool.
- Wait. As tempting as they are, I promise they're better the next day.