It has been a bit too long since I posted a muffin recipe so I decided that now is as good a time as any! This recipe came about when I saw a few really overripe bananas sitting in my pantry. I contemplated freezing them but thought how wonderful the house would smell if I did some baking. These are so easy to make and from what my family and friends have said “so delicious.” They are perfect as an afternoon pick me up and a great breakfast for on the go! I think that kids would also love these and making these could be a fun little baking activity after school. If you do make these please send me a pictures because I would absolutely LOVE to see!
RECIPE (Makes 12)
2 cups almonds
1 cup pecans
½ cup buckwheat flour
1 sachet vanillina (or 1 tsp vanilla extract)
1 tsp baking powder
3 tbsp chia seeds
1 tsp cinnamon
3 ripe bananas, mashed
3 tbsp honey
½ cup dark chocolate, chopped into large chunks (I used Lindt 90%)
1 banana to top, chopped
Preheat oven to 180C.
Place patty pans in a muffin tray.
In a food processor, blend the almonds and pecans into a fine crumb.
Pour the nut mixture into a large bowl. Add in the buckwheat flour, vanillina, baking powder, chia seeds and cinnamon. Mix until well combined.
Add the mashed bananas, egg and the honey (make sure the honey is loose so it can be easily stirred in).
Mix until it forms a thick batter.
Fold in the dark chocolate.
Evenly distribute the mixture into the patty pans.
Top each muffin with a slice of banana.
Bake for 25 minutes or until when a knife is inserted into the centre it comes out clean.