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5 from 1 vote

Chocolate Banana Buckwheat Flour Muffins

These Buckwheat Flour Chocolate Banana Muffins are nutritious, naturally gluten-free, made with wholesome ingredients (like buckwheat flour) AND they are incredibly chocolatey and delicious.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American, british
Diet: Gluten Free
Servings: 12 muffins
Calories: 260kcal

Ingredients

Dry Ingredients

  • ½ cup buckwheat flour
  • 1 cup oat flour
  • cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp espresso powder optional

Wet Ingredients

  • ½ cup brown sugar packed
  • ½ cup coconut oil melted
  • 2 large eggs room temperature
  • ¾ cup whole milk dairy free milk if desired
  • 1 cup mashed banana overripe
  • ½ cup chocolate chips

To Top The Muffins

  • 3 oz bakers chocolate chopped

Instructions

  • Begin by preheating the oven to 350 degrees F. Prepare a muffin tin with muffin liners. (I used extra large size muffin liners)
  • Blitz oats in a blender into oat flour. Carefully measure out one cup of oat flour and add it to a medium-sized mixing bowl. (Or use one cup of purchased oat flour.)
  • Combine all dry ingredients together with the oat flour and whisk together well.
  • In a separate medium-sized bowl, whisk together the sugar and melted coconut oil.
  •  Add in room temperature eggs one at a time. Whisk in milk and mashed banana.
  • Stir together dry ingredients and wet ingredients until just combined. Stir in chocolate chips.
  • Distribute the batter evenly between the muffin tins. Top each muffin with a few pieces of chopped chocolate. Bake for approximately 20 minutes or until a cake tester comes out clean.

Nutrition

Calories: 260kcal