What's not to love about the combination of chocolate and banana. Now people with gluten intolerances can enjoy a sweet treat as well. Tasting more extravagant than they look, these beautiful muffins are made from raw cacao - viewed by many as a superfood that is high in antioxidants, and an excellent source of magnesium, iron, zinc and copper to name a few. Cacao is also an excellent source of omega 6 fatty acids and vitamin C.
- 75 grams (approximately 1/2 cup)buckwheat flour
- 75 grams (approximately 3/4 cup) almond flour
- 140 grams (approximately 1 cup) whole grain or all-purpose gluten free flour mix
- 32 grams (approximately 6 tablespoons) cacao powder
- 10 grams (2 teaspoons) baking powder
- 5 grams (1 teaspoon) baking soda
- 3 ½ grams (rounded 1/2 teaspoon)salt
- 100 grams (approximately 1/2 cup)raw brown sugar or packed light brown sugar
- 2 eggs
- 75 grams (1/3 cup) canola or grape seed oil
- 120 grams (1/2 cup) plain low-fat yogurt or buttermilk
- 5 grams (1 teaspoon) vanilla extract
- 330 grams ripe bananas (peeled weight), about 3 medium mashed (1 1/4 cups)
- 115 grams (about 2/3 cup) semi-sweet or bittersweet chocolate chips or chopped bittersweet chocolate
- Preheat the oven to 180 degrees. Oil or butter muffin tins. Sift the dry ingredients into a large bowl. Pour in any bits that remain in the sifter.
- In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together the oil and sugar until creamy. Beat in the eggs and beat until incorporated, then beat in the yogurt or buttermilk, the vanilla and the mashed bananas. Add the dry ingredients and mix at low speed or whisk gently until combined. If using a mixer, scrape down the sides of the bowl and the beaters. Fold in the chocolate chips.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 30 minutes, until a muffin springs back lightly when touched. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and place on a rack. I like these best served warm, but if they don’t release easily allow them to cool, then remove from the tins.
Recipe and photo courtesy of Martha Shulman, New York TImes