Chocolate muffins made from buckwheat flour with bananas
2 servings
30 minutes
Chocolate muffins made from buckwheat flour with bananas are an amazing combination of American classic and healthy elements. Buckwheat flour gives the baked goods a nutty flavor and airy texture, making them more nutritious. Bananas provide moisture that reveals a delicate sweetness, while marshmallows add softness and a light caramel note. The rich chocolate flavor with a slight acidity from natural cocoa is balanced by condensed milk, creating a velvety creamy center. These muffins are perfect for morning coffee or as a cozy dessert for family tea time. They are sweet but not cloying, tender yet pleasantly dense.
1
Whisk the eggs with a pinch of salt until frothy, add yogurt, and mix. Add sugar and whisk again.
- Chicken egg: 4 pieces
- Plain (natural) yoghurt: 3 tablespoons
- Sugar: 4 teaspoons
2
Add flour, baking powder, and cocoa to the egg-yogurt mixture and mix until smooth (The amount of flour may vary slightly depending on the size of the eggs).
- Buckwheat flour: 1 glass
- Baking powder (raising agent): pinch
- Cocoa powder: 4 tablespoons
3
Slice the banana into thin circles, cut the marshmallows into small cubes. Mix the marshmallows into the dough.
- Bananas: 1 piece
- Zefir (marshmallow): 1 piece
4
Prepare the molds for muffins. Grease with vegetable oil, preheat the oven to 190 degrees. Fill the mold one-third with batter, pour a little condensed milk on top. Place banana slices and cover with batter (but not to the edges of the mold, as muffins rise during baking). Repeat this operation with all muffins and send them to the oven for 20 minutes.
- Condensed milk: 3 tablespoons
