Wednesday, June 8, 2011

Banana Chocolate Chip Buckwheat Muffins

Okay Vickie, here's the requested recipe - just for you - and anyone else who is interested, of course! These are moist & delicious and a great thing to make when you find yourself with three over-ripe bananas. Plus, they are gluten-free since they're made with all Buckwheat flour - but you'd never guess!


Preheat oven to 400. Line muffin pans with paper or foil liners. Bake for 20 minutes. Makes 12 regular muffins or 36 mini muffins.

3 overripe bananas
1/2 cup vegetable oil
2 eggs
1/2 cup granulated sugar*
2 Tbsp. molasses*
1 cup + 2 Tbsp. buckwheat flour
3 Tbsp. unsweetened cocoa
1 tsp. baking soda
4 oz. semi-sweet chocolate chips

*or 1/2 cup dark brown sugar & no molasses

Mash bananas in mixer and add oil, eggs, sugar, molasses. In a separate bowl, mix flour, cocoa, baking soda and add to banana mixture, beating gently until blended. Add chocolate chips. Spoon into muffin cups and bake as directed. Cool completely and store in airtight container. Even better the next day and can be eaten at room temperature or reheated in a warm oven.


Donna Alley, Innkeeper Since 1984
Colonial Pines Inn Bed & Breakfast
(828) 526-2060 or (866) 526-2060 Toll Free

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