Chocolate Muffins Made with Buckwheat Flour and Bananas

Baking and Desserts | American cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chocolate muffins made with buckwheat flour and bananas

Ingredients

Farm fresh eggs - 4 pieces
Buckwheat Groats - 1 cup
Natural Yogurt - 3 tablespoons
Cocoa Powder - 4 tablespoons
Sugar - 4 teaspoons
Baking Powder - a pinch
Beans - 1 piece
Marshmallow - 1 piece
Condensed Milk - 3 tablespoons

Step by Step guide

Step 1

Beat the eggs with a pinch of salt until frothy, add the yogurt, and mix. Add the sugar and beat again.

Step 2

To the egg-yogurt mixture, add the flour, baking powder, and cocoa, and mix until smooth (you may need a little more or less flour depending on the size of the eggs).

Step 3

Slice the banana into thin rounds and cut the marshmallow into small cubes. Fold the marshmallow into the batter.

Step 4

Prepare the muffin tins by greasing them with vegetable oil, and preheat the oven to 374°F. Fill each mold one-third full with batter, pour a little condensed milk on top, place the banana slices, and cover with more batter (but not to the edges of the mold, as the muffins will rise during baking). Repeat this process for all muffins and bake in the oven for 20 minutes.