The recipe I will be sharing today is perhaps one of my new favourites. Whenever I find we have a bunch of bananas that are ripening faster than we can eat them, I immediately go for baking some banana muffins. I wanted these to be as fluffy and light as regular muffins, which is the reason why there are an equal amount of buckwheat flour and starch. You can use additional buckwheat flour instead of the starch at a pinch, but it will leave a much denser result. For this reason I would strongly recommend you stick to the recipe below. If you are completely set on not using any starches, I would recommend you perhaps try out either the Peanut Butter Banana Muffins or Blueberry Banana Muffins instead!
Chocolate Chip Banana Muffins Ingredients:
- 1 cup buckwheat flour
- 1 cup potato starch
- 1 cup dates
- 3/4 cup + 2 tbsp chopped chocolate (preferably dark, sugar-free, vegan chocolate)
- 1/2 cup plant-based milk
- 3 large ripe bananas
- 2 tsp baking powder
- 1/2 tsp vanilla essence
- 1/2 tsp Maldon salt
Chocolate Chip Banana Muffins Directions:
- Preheat the oven to 200 degrees Celsius/395 degrees Fahrenheit. Place all the dry ingredients in a large bowl, including the 3/4 cup chopped chocolate, and mix together. Blend the dates, milk, bananas and vanilla essence in a food processor until you have a smooth paste. Scoop this in with the other ingredients and stir well. The batter should now have the consistency similar to the picture below. If it is still a bit dry, gradually add in more milk whilst stirring.
- Grab a muffin pan, preferably lined with paper muffin cups, and pour in the batter until each is about 3/4 full. Take a small pinch of the 2 tbsp chopped chocolate and drizzle it on top of each muffin. Stick the muffin pan into the preheated oven for approx. 20 minutes, until the muffins have a slightly golden crust and are firm on the inside. Allow the muffins to cool for 10 minutes on a cooling rack before serving.
It turns out a lot of people were having issues with the muffins sticking to the paper cups! If you are using rather thin paper cups I recommend you grease them lightly using coconut oil before adding in the batter.
I hope you enjoyed this recipe, and be sure to let me know your thoughts. Also if you have any ideas for future recipes you want to see made vegan and gluten-free, feel free to let me know!