Buckwheat banana chocolate chips muffins

Buckwheat banana chocolate chips muffins combine the nutty essence of buckwheat with the sweetness of ripe bananas and the irresistible richness of chocolate chips. Whether you're a chocolate lover or seeking a delightful gluten-free option, these muffins offer a wholesome twist.

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Prep Time: 10

Cook Time: 20

Resting time: 10

Total Time: 40

Servings: servings

Calories: 543.81kcal

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.