Vegan Banana Buckwheat Chocolate Muffins

Vegan, Gluten Free, optional Sugar Free
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Guys, who here likes muffins.

I used to be so on the fence with muffins. I could take them or leave them, usually after eating the muffin top first. I think it’s because most of the muffins I used to eat were from the supermarket, and were a) HUGE so it was almost impossible to ever finish one without feeling obese and ill, and b) dry and super sweet and kind of…”clammy”. They also contained interesting ingredients like soy beans and monosodium glutamate.

No one wants that kind of muffin experience…no one.

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But everything changed when I had one fateful muffin at Bourke Street Bakery. It was full of raspberries and dark chocolate chunks and so good I shed a little tear of joy. I think I ate one of those muffins after soccer every weekend for about a year, not gonna lie.

But sadly my friends, all good things come to an end. When I was given their cookbook as a present one year I realised why those muffins are so delicious! They’re literally little balls of sugary butter held together with some chocolate. Yuuuum. But also not yum when you’re lactose intolerant like me…

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Enter the muffin baking stage of my life. There have been some pretty exciting creations, including banana chai cupcakes with cinnamon cream and the best carrot muffin recipe I’ve ever tried. This weekend though I wanted fudgy chocolate cake and no messing about.

I decided to try a version of this cocoa banana bread with buckwheat flour instead of normal. A lovely reader let me know that she had great success with buckwheat flour, and I did too! I used only half buckwheat, half normal wholemeal but she used fully buckwheat so if you like the taste, give it a go!

Also add chocolate chips. No excuses xxx Have a great week guys!

One Year Ago: Peanut Butter Granola Clustersย 

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Banana Buckwheat Chocolate Muffins:
2 cups mashed overripe banana
1 cup brown sugar (or maple syrup)
2 eggs, lightly beaten (or 2 tbsp chia seeds mixed with 6 tbsp water for vegan)
120ml olive oil
2 tsp vanilla extract
1/2 cup wholemeal flour
1/2 cup buckwheat flour
2 tsp baking powder
1 tsp cinnamon
pinch of salt

optional: 100g chopped dark chocolate, raspberries or nuts

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Preheat the oven to 160C (320F) and line 12 muffin cups with muffin papers.

Blend together the banana, oil, sugar, vanilla and eggs and set aside. In a large bowl, whisk together the flours, baking powder, cinnamon and salt. Mix the wet ingredients into the dry gently with a spatula, until just combined. Stir in any extras.

Fill the muffin cups 3/4 full and bake for 10-15 minutes, until the muffins bounce back at the touch and are cooked through. Enjoy!

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50 thoughts on “Vegan Banana Buckwheat Chocolate Muffins

  1. I am always looking for vegan muffins for my friends. Some recipes have so many ingredients that I usually don’t have on hand. These muffins look so simple though! I also had success with buckwheat flour before, so these sound really good. Pinning!

  2. OOO YUM! Like Ms Arpita I am pinning and saving and baking. Looks like time to throw some buckwheat groats into the vitamix and let her rip! Cheers for this most promising of recipes ๐Ÿ™‚

  3. Yes, chocolate chips are always a must! Chocolate and banana muffins sound amazing! There is just something that tastes so much better about eating muffins or cupcakes than a regular piece of cake, they are so much fun!

  4. I don’t think there is a better combination than raspberries and dark chocolate! No wonder you loved those muffins ๐Ÿ™‚ Your version looks just as good though! Chocolate muffins just make breakfast taste like desert, which isn’t a bad thing ๐Ÿ˜‰

  5. I made these with the following changes: All buckwheat flour, egg replacer, no optional addins. Very good, cinnamon-banana bread like – but more of a dessert to me. Next try I will use less banana and no brown sugar, adding in dark chocolate chips. Recently had to go gluten, wheat, rice, oats, yeast, chia, & egg free. This recipe was an excellent find!

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