May 18, 2008

Earthy Chocolate Muffins

Tired of the same ol' banana bread recipes, I made this delicious chocolate version with buckwheat flour. The key to these is the melted chocolate, it makes them rich while still keeping the sugar count lower than most banana breads. They can be made gluten-free by replacing the all-purpose flour with brown rice flour or a gluten-free flour mix.

Earthy Chocolate Muffins
Lower in sugar and fat than most banana muffins these are full of the earthy flavors of chocolate, banana and buckwheat.
Makes 12 muffins

1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup (2 1/4 oz) dairy-free chocolate chips or semi-sweet chocolate
3/4 cup mashed ripe banana (~2 large bananas)
1/3 cup brown sugar
3 tablespoons margarine (or butter or shortening)
1 teaspoon vanilla extract

-Preheat your oven to 350 degrees F. Line muffin cups with papers or grease and flour.
-Sift together the flours, baking powder, baking soda and salt. Set aside.
-Beat the sugar and margarine together until light in color and fluffy. Add the vanilla extract and beat to incorporate.
-Melt the chocolate chips or chocolate (microwave or double boiler). Mix the melted chips thoroughly into the mashed banana.
-Add the banana mixture and the flour mixture to the beaten margarine and sugar. Beat just until combined.
-Spoon into the lined muffin cups and bake for 17-20 minutes, until a toothpick inserted comes out cleanly.
-Allow to cool 5 minutes and then remove to a wire rack to cool completely. These freeze well.