Banana, Buckwheat, Almond and Chocolate Muffins
In this recipe, tweak the ingredients of classic banana muffins to give them a new profile; add buckwheat flour, as well as chopped chocolate and almonds. They’re the perfect snack!
Instructions
-
1
With the rack in the middle position, preheat the oven to 350˚F (180˚C). Line a 12-cup muffin tin with silicone or paper liners.
-
2
In a bowl, combine the banana purée with the sour cream, brown sugar, oil, egg and vanilla.
-
3
In a large bowl, combine both types of flour with the baking powder, baking soda and salt. Using a wooden spoon or spatula, stir in the banana mixture just until the dry ingredients are moistened. Stir in the almonds and chocolate. Divide the batter among the muffin cups.
-
4
Bake for 22 to 25 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Let cool. Unmould and let cool completely on a wire rack.
In this recipe, tweak the ingredients of classic banana muffins to give them a new profile; add buckwheat flour, as well as chopped chocolate and almonds. They’re the perfect snack!
