Vol. 6: Banana Buckwheat Muffins for Inner Spring Mornings

A “gradual and gentle emergence”. Just like in nature, the transition from our winter to spring doesn't just happen overnight. This recipe is a reflection of this time in our cycles and in nature.

Just as each season in nature is marked with its own distinct characteristics, each phase of the menstrual cycle embodies a unique temperament based on your hormonal fluctuations, which affect everything from your energy levels to cravings. 

During your Inner Spring (aka the Follicular or roughly the week after your periods ends) an increase in estrogen leads to feeling more creative, expressive, outgoing and focused (this will vary for everyone of course, especially if you're experiencing hormonal imbalances).

Just like in nature, the transition from winter to spring doesn't just happen overnight. A “gradual and gentle emergence” as my yoga instructor described it the other morning. I love this description, because it's so often what I experience in my cycle and see my clients experiencing as well. 

This week's recipe - Banana Buckwheat Muffins - was created as a reflection of this time in our cycles and in nature. 

Packed with hormone friendly foods (including buckwheat, pumpkin seeds and almonds) to help support your body as it heads towards ovulation, these muffins are the perfect companion for those early (inner or outer) spring mornings when it still feels a bit wintery all around and you need a little comforting bite. 

I'm currently in Maine, where it's been 37 and windy for days mixed with the occasional snow shower…even though it's technically “spring”, lol, and I've found that one of these muffins with some grass-fed ghee melted on top + a warming cup of ginger tea is the key to keeping warm inside and out during these times. Enjoy!

Buckwheat Banana Muffins // Makes 12

Gluten Free w/ Vegan Option

Ingredients:

1/3 cup coconut oil (plus more for pan), melted and cooled slightly

1 cup buckwheat flour

1/2 almond flour

1 tablespoon ground cinnamon

1/2 teaspoon ground cardamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 kosher or pink Himalayan salt

1/2 almond butter

1/3 maple syrup

2 very ripe bananas, mashed

1 egg (or flax egg for vegan)

1 teaspoon almond or vanilla extract

1/4 pumpkin seeds (ideally sprouted - you can buy them this way at the store)

Method:

Preheat oven to 350F. Prepare a 12 muffin pan by greasing with coconut oil or lining with paper cups.

In a mixing bowl, add buckwheat flour, almond flour, cinnamon, cardamon, baking powder and soda and salt. Whisk to combine.

Whisk together the 1/3 cup oil with the almond butter, maple syrup, bananas, egg and vanilla in a small bowl until well combined.

Add the flour mixture and pumpkin seeds (reserving a small amount to sprinkle on top) mix with a spatula until just combined (don’t want to over-mix this one, it will dry things out).

Using a 1/4 cup measuring spoon, scoop the batter into the prepared muffin cups.

Bake 20 to 25 minutes. Cool 10 minutes then serve warm with ghee, or a nut/seed butter of choice.

Store leftovers in an airtight container at room temp for 1 to 2 days or in the freezer for up to 2 months.