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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Lower in sugar and fat than most banana muffins these are full of the earthy flavors of chocolate, banana and buckwheat. You can easily make them gluten-free by replacing the all-purpose flour with brown rice flour or any gluten-free mix. Ingredients:
1/2 cup all-purpose flour |
1/2 cup buckwheat flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/3 cup (2 1/4 oz) dairy-free chocolate chips or semi-sweet chocolate |
3/4 cup mashed ripe banana ('2 large bananas) |
1/3 cup brown sugar |
3 tablespoons margarine (or butter or shortening) |
1 teaspoon vanilla extract |
Directions:
1. Preheat your oven to 350 degrees F. Line muffin cups with papers or grease and flour.
2. Sift together the flours, baking powder, baking soda and salt. Set aside.
3. Beat the sugar and margarine together until light in color and fluffy. Add the vanilla extract and beat to incorporate.
4. Melt the chocolate chips or chocolate (microwave or double boiler). Mix the melted chips thoroughly into the mashed banana.
5. Add the banana mixture and the flour mixture to the beaten margarine and sugar. Beat just until combined.
6. Spoon into the lined muffin cups and bake for 17-20 minutes, until a toothpick inserted comes out cleanly.
7. Allow to cool 5 minutes and then remove to a wire rack to cool completely. These freeze well.
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