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 mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Breakfast, Snack
Cuisine: American, british
Diet: Gluten Free
Servings: 12 muffins
Calories: 260kcal
Dry Ingredients
- ½ cup buckwheat flour
- 1 cup oat flour
- ⅓ 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
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.
Calories: 260kcal