Ingredients
- 3/4 cup buckwheat flour (100 g)
- 1 cup whole grain brown rice flour (150 g)
- 1/2 cup coconut flour (50 g)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 5 tablespoons melted coconut oil
- 1 tablespoons soft brown sugar (I recommend muscovado raw cane sugar)
- 1 teaspoon powdered vanilla
- 150 g Greek yogurt
- 2 tablespoons pure maple syrup
- 3 large overripe bananas, mashed with a fork
- 1 large egg, room temperature
- 1/2 cup walnuts or pecans, coarsely chopped (50 g)
- 100 g dark chocolate (70% cacao), roughly chopped
Instructions
- Preheat the oven to 400°F / 200°C. Line a 12-hole muffin tin with paper cases or lightly grease the pan with coconut oil.
- In a medium bowl, mix together the flours, baking powder, baking soda and salt.
- In a large bowl, whisk together the melted coconut oil, sugar, vanilla and yogurt until fully combined. Then add the maple syrup, mashed bananas and egg. Add the flour mixture to the bowl, and stir together just until coated. Gently, fold in the nuts.
- Spoon the batter into the prepared muffin tin and bake for 15-18 minutes; until a toothpick inserted in the centre of the muffins comes out clean and the tops are lightly browned. Turn muffins onto wire rack to cool for 5 minutes before enjoying.
- These are best served warm and even yummier the next day. Once fully cooled, they can be stored in an airtight container for several days. Enjoy!
Notes
I like to use my favorite organic dark chocolate for these muffins. You can also use chocolate chips in place of a bar or for a sweeter muffin, or trade out dark chocolate for milk chocolate. Also, chocolate can contain traces of gluten, so if need be, choose a brand of chocolate that is certified gluten-free.