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 soybeans and monosodium glutamate.
No one wants that kind of muffin experience…no one.
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 realized 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.
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.
- 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
- 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!
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!