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!
Ingredients
- 1 1/2 cups (375 ml) very ripe bananas, mashed (about 3 bananas)
- 1/2 cup (125 ml) sour cream
- 1/2 cup (105 g) brown sugar
- 1/4 cup (60 ml) vegetable oil
- 1 egg
- 1 tsp (5 ml) vanilla
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (75 g) buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (85 g) roasted almonds, chopped
- 3 1/2 oz (100 g) 56% dark chocolate or milk chocolate, chopped
Instructions
- 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.
- In a bowl, combine the banana purée with the sour cream, brown sugar, oil, egg and vanilla.
- 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.
- 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!