This buckwheat banana chocolate chips muffins is one of my favorite recipes. This is because they are healthy, tasty and filling. My family and I indulge in these treats every weekend. This recipe combines the earthy flavor of buckwheat, the sweetness of bananas, and the richness of chocolate to create a delightful treat that is delicious and nutritious.
Buckwheat flour is gluten-free thus making these muffins suitable for people with gluten intolerance. The muffins are also easy to make and require minimal effort. If you are looking for a quick snack or a pack-and-go breakfast idea, then look no more! Addition of bananas and chocolate chips to these muffins makes them healthier and kids-friendly.
Why use buckwheat flour?
Buckwheat flour is ground from seeds of buckwheat plant. Although it sounds like it has wheat, it does not. The flour is made from groats from buckwheat plant. It is a gluten-free alternative to wheat flour. It offers a range of potential health benefits due to its nutrient composition and other bioactive compounds. Besides, buckwheat flour adds a unique texture to baked goods. Its tender, not so grainy texture combined with moistness of bananas and the chocolate chips creates a satisfying texture to the muffins.
Variations of buckwheat banana chocolate chips muffins
Muffins made using buckwheat flour are versatile. You can use plant-based ingredients to make them vegan. To add a richer and more intense chocolate experience to the muffins, add some cocoa powder. Check out this Red velvet cupcakes for inspiration. You can also add nuts to the batter such as chopped walnuts or pecans for a crunchy and a nutty twist. Substitute chocolate chips with berries such as blueberries for a berry flavor. Mix in some chia or poppy seeds for added crunch and a boost of nutrition. You get it, right? Experiment with these variations for buckwheat muffins that you will love.
What are the health benefits of buckwheat banana chocolate chips muffins?
Studies shows that buckwheat flour has many benefits.. It has lots of protein, fiber, vitamins and minerals, as well as antioxidants. Here are some health benefits of buckwheat flour that makes these muffins healthy:
- It is a good source of essential nutrients, including dietary fiber, protein, complex carbohydrates, B vitamins, magnesium, manganese, and phosphorus. These nutrients play important roles in our overall health and well-being.
- It is gluten-free making these muffins a suitable alternative for people with gluten sensitivities.
- It has soluble and insoluble fiber which supports healthy digestion. It can also help regulate blood sugar levels.
- The fiber also helps to promote regular bowel movements and preventing constipation.
- Buckwheat has antioxidants which may help to reduce inflammation and oxidative stress.
- The compounds in buckwheat help support heart health. They may help to improve blood flow, reduce blood pressure, and support the health of blood vessels.
- Buckwheat is believed to have a lower glycemic index thus it has a impact on blood sugar levels. This can be beneficial for individuals with diabetes or those aiming to manage their blood sugar.
- Some studies suggest that buckwheat consumption may help lower LDL (bad) cholesterol levels while maintaining or even increasing HDL (good) cholesterol levels.
- The combination of fiber, protein, and complex carbohydrates in buckwheat can help promote satiety and reduce overeating, potentially aiding in weight management.
- Buckwheat is a good source of minerals such as magnesium and manganese, which are important for bone health, energy production, and various processes in the body.
How to make Buckwheat banana chocolate chips muffins
Here are the ingredients that you require for a basic recipe of buckwheat banana chocolate chips muffins:
Ingredients:
- Buckwheat flour – used as a gluten-free alternative to wheat flours.
- Honey – use it for added sweetness to the muffins. You can also use granulated sugar, maple syrup or pitted dates.
- Baking powder and baking soda – use as leavening agents that helps the muffins rise and become light and fluffy.
- Chocolate chips – adds bursts of chocolatey goodness to each bite. Use any chocolate that you prefer
- Ripe bananas– they provide natural sweetness, moisture, and flavor to the muffins. Mash the bananas well for even distribution in the batter.
- Oil – it adds moisture to the muffins and contributes to their softness. Use vegetable oil or melted coconut oil.
- Milk – it adds moisture and helps bind the ingredients together. You can use dairy milk or a non-dairy alternative like almond milk, soy milk, or coconut milk
- Salt – it helps to enhance the flavors and balances the sweetness of the muffins.
- Vanilla Extract – use to enhance the flavor of the muffins.
Instructions:
Step one: preparations
- Preheat your oven to 356°F (180°C) and line a muffin tin with liners. I am fond of using ramekins
Step two: Mix wet ingredients
- In a large bowl, mash the ripe bananas until smooth. Add the coconut milk, coconut oil, eggs, honey, and vanilla extract and whisk until well mixed.
Step three: Mix dry ingredients
- In another bowl, sift together the buckwheat flour, baking powder, baking soda, and salt. Mix until well combined.
Step four: Mix wet and dry ingredients
- Add the dry ingredients into the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
Step five: Add chocolate chips
- Gently fold in the chocolate chips.
Step six: Bake and serve
- Pour the batter evenly into the prepared muffin cups/ramekins, filling each about 2/3 full. Top with the remaining chocolate chips.
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (but not wet batter).
- Serve your delicious buckwheat banana chocolate chip muffins as breakfast or snack.
Tricks and tips
- Fill the muffin liners or ramekins about two-thirds full. This allows room for the muffins to rise without overflowing.
- If you’re adding things like chocolate chips, nuts, or berries, fold them into the batter gently after the wet and dry ingredients are mixed. This ensures even distribution without overworking the batter.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This helps prevent them from becoming too moist from the steam.
- Store muffins in an airtight container to keep them fresh. You can also freeze them for longer storage.
Storing Buckwheat banana chocolate chips muffins
Keep these buckwheat banana chocolate chips muffins fresh by storing them in an airtight container. he muffins can also be frozen a for longer storage. Just make sure to cool them completely before freezing.
Other healthy muffins recipes you may interested in:
- Orange poppy seed muffins with a twist
- Delicious and nutritious Banana Oatmeal muffins
- Delicious and nutritious blueberry muffins
- Delicious gluten-free banana rice muffins
- Easy and quick banana chocolate chips muffins
Buckwheat banana chocolate chips muffins
Equipment
- 1 Muffins tin
- 4 Ramekins Alternative
Ingredients
- 1 cup Buckwheat flour
- 2 Bananas ripe, mashed
- 2 eggs
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup honey/maple syrup
- ¼ cup coconut oil melted (or any oil of choice)
- ½ cup coconut milk (or any milk of choice)
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
Step 1: prepare
- Preheat your oven to 356°F (180°C) and line a muffin tin with liners. I used ramekins instead.
Step 2: mix wet ingredients
- In a large bowl, mash the ripe bananas until smooth. Add the coconut milk, coconut oil, eggs, honey, and vanilla extract and whisk until well mixed.
Step 3: mix dry ingredients
- In another bowl, sift together the buckwheat flour, baking powder, baking soda, and salt. Mix until well combined.
Step 4: Mix dry and wet ingredients
- Add the dry ingredients into the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: add chocolate chips
- Gently fold in the chocolate chips.
Step 6: bake and serve
- Pour the batter evenly into the prepared muffin cups/ramekins, filling each about 2/3 full. Top with the remaining chocolate chips.
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Serve your delicious buckwheat banana chocolate chip muffins as breakfast or snack.
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