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Banana Chocolate Pecan Quinoa Muffins – Gluten Free


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Ingredients

  • 1.5 oz  40g pecans, toasted
  • 2 large eggs
  • ½ cup  100g organic sugar
  • 8 Tbs  115g unsalted butter, melted
  • ¼ cup plain yogurt
  • ½ teaspoon  vanilla extract
  • ½ cup  buckwheat flour
  • 1 cup  quinoa flour
  • ½ cup  ground pecans
  • Pinch of salt
  • 1 teaspoon  baking powder
  • ½ teaspoon  baking soda
  • 3 ripe bananas (mashed)
  • 4 oz 115g dark chocolate, chopped with a kitchen knife

Instructions

  1. Preheat oven to 350ºF /180ºC. Line a 12 muffin mold pan with paper liners.
  2. Coarsely chop pecans.
  3. In a large bowl beat eggs and sugar for 2 or 3 minutes. Add butter, yogurt and vanilla and
  4. mix.
  5. In a bowl, mix buckwheat and quinoa flours, ground pecans, salt, baking powder and soda, and add to the wet ingredients. Give it a few stirs, but leave some dry spots.
  6. Add bananas, pecans and chopped chocolate and mix just until combined.
  7. Fill muffin liners, dividing evenly. Bake for 20 to 25 minutes until a tester comes out clean.
  8. Let cool on a wire rack.

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