Why does it always seem like bananas turn brown before I even get to enjoy them? I like my bananas when they are perfectly yellow - perhaps even slightly under-ripened. So when they start to spot just two days after I bring them home from the grocery store, I tend to ignore them until they are barely yellow anymore.
That's what happened with a bunch of bananas last week and I had to go digging through my bookmarked recipes to see what I could make with them, despite the fact that I just recently posted a banana bread recipe. But this time, I paired it with chocolate - and well, how can you say no to banana and chocolate?
I was excited to use up some of the buckwheat flour sitting in my fridge - I'd been wondering what I could make with it. The combination of buckwheat and almond flours, dark cocoa, and bananas really makes these muffins quite exquisite (if you can even use that word to describe a muffin) and even nutritious!
Gluten-Free Chocolate Banana Muffins
You'll want to make these not only because they use up your over-ripened bananas, but because you won't feel too guilty about having chocolate for breakfast!
For volume measurements, see original recipe link below. Just an FYI, I adore baking with a scale so may fully convert soon - my baked goods come out so much better when measured properly with a scale. Plus, I don't particularly enjoy messing with all those measuring cups anymore...
Yield: 16 muffins
75 grams buckwheat flour
75 grams almond flour
140 grams whole grain or all-purpose gluten-free flour mix (I used Trader Joe’s AP GF mix)
32 grams dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
100 grams packed light brown sugar
75 grams canola oil
120 grams buttermilk
1 teaspoon vanilla extract
330 grams (about 3 1/2 medium) ripe bananas, peeled and mashed
115 grams (about 1 1/3 cup) semi-sweet chocolate chunks/chips*, plus extra for tops of muffins
* The original recipe called for 2/3 cups chocolate chips which, didn't convert to 115 grams as noted (I used chocolate chunks). I made the correction above to show 115g = 1 1/3 cups chocolate chips but baked with only 2/3 cup as I tend to like my goods less sweet.
Preheat the oven to 350 degrees F. Line a cupcake/muffin tin with paper liners.
In a large bowl, whisk together flours, cocoa powder, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the whip attachment, beat oil and brown sugar until no lumps remain. Mix in eggs until incorporated, then stir in buttermilk, vanilla and mashed bananas until combined. Scrape down sides of bowl.
Turn mixer to low and stir in dry ingredients and mix until combined, scraping down sides of bowl as necessary. Fold in the chocolate chips.
Using an ice cream scoop, fill each muffin liner 3/4 full. If desired, sprinkle a few extra chocolate chips on top of each muffin.
Bake for 20-25 minutes, until muffin springs back when touched and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in tin and then remove to wire racks to cool completely. Enjoy while warm. Muffins can be stored in airtight container for up to three days at room temperature, longer if refrigerated.
Source: Adapted from this New York Times recipe
Special equipment: Muffin/cupcake cups from The Cupcake Social