This is one of my all-time favorites. And since I’ve discovered that you actually don’t need any additional sugar, I love it even more!
The bananas add a beautiful sweetness and moisture; and as long as the initial dough is not too dry, the muffins will stay moist for a few days.
For 6 medium sized muffins you’ll need:
5 very ripe FAIR-TRADE bananas
1 cup (140g) buckwheat flour
1/2 cup (70g) brown rice flour
3/4 cup (75g) FAIR TRADE cocoa powder
1 tablespoon fiber husk
2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
2 tablespoon olive oil
1 cup water
Preheat the oven to 190°C
Prepare the muffin tray.
Mix all the dry ingredients in a large bowl.
Mash the bananas in a medium sized bowl.
Add the olive oil and water and stir well.
Pour the banana mixture into the bowl with the dry ingredients.
Mix it well but avoid stirring it too long otherwise the dough won’t rise properly.
Scoop the dough into the muffin tray. It might seem like a little too much but it should work well.
Bake for approx 30 minutes at 190°C (depending on your stove).
Check with a needle or knife, make sure a little moisture is left.