Banana Buckwheat Muffins with Dark Chocolate, Walnuts and Cacao Nibs

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Not just a plain old banana muffin – the sophistication of nutty buckwheat flour, bittersweet dark chocolate and cacao nibs, and toasted walnuts make these muffins a gourmet experience.

Ingredients

  • 3/4 cup Hodgson Mill Naturally White Flour
  • 1/2 cup Hodgson Mill Brown Rice Flour
  • 1/4 cup Hodgson Mill Buckwheat Flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 6 Tbsp. unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 3/4 cup brown sugar
  • 2 large eggs, room temp
  • 1 tsp. vanilla extract
  • 1 cup very ripe banana, mashed
  • 1/2 cup toasted walnuts, roughly chopped, plus extra for top
  • 1/2 cup dark chocolate, finely chopped, plus extra for top
  • 2 Tbsp. cacao nibs, plus extra for top
  • flaky salt, for top

Directions

Whisk together the flour, baking powder, baking soda and salt in a medium-sized bowl.  Set aside. In a large bowl, cream together the butter, cream cheese and sugar until smooth, 3 minutes.   Beat in the eggs one at a time and mix in the vanilla.  Stir in the mashed banana.  Add the flour mixture and stir until just combined.  Fold in the chopped chocolate, cacao nibs and toasted walnuts. Place a few pieces of toasted walnut, chopped chocolate and cacao nibs on top of each muffin along with a sprinkle of flaky salt.  Bake the muffins in a 350°F oven for 16 to 18 minutes or until a toothpick inserted into the center of one comes out mostly clean.  Allow the muffins to cool in the pan for five minutes and then transfer to a wire rack to cool at least 10 more minutes before eating. Completely cooled muffins can be stored in an air tight container for up to 4 days. 

Notes

You may substitute Hodgson Mill Gluten Free All Purpose Baking Flour for the Hodgson Mill Naturally White Flour. Please keep in mind Hodgson Mill Brown Rice Flour and Buckwheat Flour are naturally gluten free products, but processed on shared equipment, so cannot be guaranteed 100% gluten free for those with a severe gluten intolerance.



Makes approximately 18 muffins Print this Recipe

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