Super-moist, whole-grain, refined-sugar free buckwheat banana chocolate chip muffins that will surely be your next favorite!
When you have over-ripe bananas sitting in your kitchen counter, there’s no better way to use them than to mash them up and make them into these super-moist, delicious healthy muffins with gooey chocolate chips and banana chunks in every bite. Sounds good? Tastes even better!
Before I get too carried away, a few things you should know about these heavenly muffins. They are…
SUPER MOIST, WHOLE-GRAIN, REFINED-SUGAR-FREE, QUICK & EASY, 100% WHOLESOME + DELICIOUS
So what makes these muffins special? It’s the flour I used.
Introducing BUCKWHEAT FLOUR. What the heck is buckwheat anyway? Buckwheat although considered a grain, is not a cereal or grass. It’s from a family of food called ‘pseudocereals’ like that of quinoa, or amaranth.
It has become widely popular due to its nutrient content with lots of minerals and anti-oxidants. It’s also known to help control blood sugar. And since it’s high in fiber, it can fill you up and help suppress hunger or appetite. So it can also help manage weight loss.
It can substitute your regular flour in just about any recipes – from pancakes to waffles, and yes, to muffins. They say it has a nuttier taste but in this recipe, you will barely notice the difference in taste than if you were to use your regular flour.
Make this a tad healthier: Skip the chocolate chips and instead use chopped walnuts or pecans. Add a scoop or two of your favorite plant protein powder to make this your post-workout snack.
Additional tip: Use very over-ripe bananas like the ones with lots of brown spots. And don’t mash the bananas too much so you still have those big banana chunks in every bite which melt beautifully with the chocolate chips.
1/2 cup butter
1/2 cup coconut sugar
3 over-ripe bananas, mashed
1 1/2 cup buckwheat flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup chocolate chips (set aside 1/4 cup for topping)
Pre-heat oven at 350 degrees Celsius. Line a muffin tray with muffin liners.
Cream the butter and sugar. Add the egg one at a time and whisk. Add the mashed bananas and vanilla extract. Mix well.
Whisk dry ingredients together and stir into the wet ingredients. Fold in the chocolate chips.
Scoop about 2 tablespoons of the batter into each muffin tin. Top with remaining chocolate chips.
Bake for 20-22 minutes or until golden brown. Enjoy! Store in fridge in air-tight container and warm them up whenever you need a bite.
Tag me in Instagram @fitfoodiemommy if you ever get to try this recipe. Leave also a comment and feedback below. I’d love to know what you think of this recipe.
They are fantastic! And so easy to make!!
You cannot believe it’s gluten free.
Glad you loved them Rachel!
Wow! These are amazing. Added a 1/4 cup pea protein, subbed 1/2 the coconut sugar with monk fruit sweetener and skipped the 1/4 cup chocolate chips on top to lower sugar content and they are so good.
That sounds yum Jen! Thanks for sharing your feedback.
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