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Double Chocolate Buckwheat Banana Muffins

These double chocolate buckwheat banana muffins are simple to put together and leave you with only ONE bowl to wash!
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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Ingredients

  • 1 cup buckwheat flour
  • 2/3 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 very ripe bananas
  • 1/4 cup butter melted & cooled
  • 2 eggs
  • 1 tsp vanilla
  • 2/3 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees; line a muffin pan with muffin liners, set aside
  • In a medium sized bowl whisk together flour, sugar, cocoa powder, baking soda and salt. Set aside.
  • Now in a large bowl mash bananas with a potato masher or fork until uniformly smooth.
  • Add in butter, eggs and vanilla. Mix well.
  • Next, add the flour mixture to the wet ingredients and mix until just combined.
  • Fold in your chocolate chips to the muffin batter until evenly distributed.
  • Fill your prepared muffin tin with batter almost to the top, you should end up with ~12 muffins.
  • Bake your muffins for ~27 minutes or until a toothpick comes out clean.
  • Allow your muffins to cool and enjoy!

Notes

I don't recommend substituting flours for this recipe.
If you don't have ripe bananas you can use 1 cup applesauce or pumpkin puree (any fruit puree should really work)
For sweeter muffins you can increase sugar to 1 cup.

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Nutrition Facts

Nutrition Facts
Double Chocolate Buckwheat Banana Muffins
Serving Size
 
1 g
Amount per Serving
Calories
195
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
3
g
Cholesterol
 
41
mg
14
%
Sodium
 
198
mg
9
%
Carbohydrates
 
30
g
10
%
Fiber
 
2
g
8
%
Sugar
 
19
g
21
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.