Quick and easy healthy chocolate chip muffins made using buckwheat flour is refined sugar-free, filled with whole grains perfect for snacking. Enjoy with coffee or an afternoon snack
125mlmilkor dairy-free alternative like almond, oat
2mediumeggsbeaten
100gramsdark chocolatebuttons or chopped into pieces
1/2tspcinnamon powder
1tspvanilla extract
1tspbaking powder
Instructions
Preheat the oven to 180 deg centigrade
Mix all the dry ingredients (buckwheat flour, coconut sugar, cinnamon powder, baking powder, chopped dark chocolate) in a bowl
Mix all wet ingredients in another bowl (smashed bananas, beaten eggs, milk, vanilla extract)
Pour over the wet ingredients into the dry ingredients bowl. Continue folding and mixing to ensure everything is well combined.
Prepare a 12 cup muffin tray lined with paper muffin cups. Pour over the muffin batter into the muffin cups
Bake the filled muffin cups with the muffin batter in a a pre-heated oven at 180 deg centigrade for 18-20 minutes until a toothpick comes out clean.
Store muffins in an air tight container for 3-4 days or freeze them up to a month
Notes
Oils in Baking
I like to bake using macadamia oil. Almond oil is also a great oil to bake with as it is light, nutty and subtle. These oils maybe a bit expensive , but baking os not an everyday affair. So I use less quantity and these last a while.
If you have a nut allergy, maybe try avocado or olive oil ? Sometimes I also use olive oil but that is if the recipe calls for olive oil and I am baking something an olive oil cake.
I prefer not to use oils like sunflower or "vegetable" oil as I am not sure how these are made and seem to be artificial.