Chocolate Muffins Made with Buckwheat Flour and Bananas
Baking and Desserts • American
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 375°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.
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