Name: Banana, Buckwheat, Almond and Chocolate Muffins
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 1 dozen
Ingredients: 1 1/2 cups (375 ml) very ripe bananas, mashed (about 3 bananas); 1/2 cup (125 ml) sour cream; 1/2 cup (105 g) brown sugar; 1/4 cup (60 ml) vegetable oil; 1 egg; 1 tsp (5 ml) vanilla; 1 cup (150 g) unbleached all-purpose flour; 1/2 cup (75 g) buckwheat flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup (85 g) roasted almonds, chopped; 3 1/2 oz (100 g) 56% dark chocolate or milk chocolate, chopped

Preparation

- With the rack in the middle position, preheat the oven to 350˚F (180˚C). Line a 12-cup muffin tin with silicone or paper liners.
- In a bowl, combine the banana purée with the sour cream, brown sugar, oil, egg and vanilla.
- In a large bowl, combine both types of flour with the baking powder, baking soda and salt. Using a wooden spoon or spatula, stir in the banana mixture just until the dry ingredients are moistened. Stir in the almonds and chocolate. Divide the batter among the muffin cups.
- Bake for 22 to 25 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Let cool. Unmould and let cool completely on a wire rack.

Banana, Buckwheat, Almond and Chocolate Muffins

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO 12 Muffin Pan