Ingredients for 12 muffins:
150 g buckwheat flour
60 g mascobado sugar (unrefined sugar)
30 g potato starch
the juice of half a lemon
30 g dried, ground coconut flour
1 glass soya milk
3 medium bananas
110 g corn oil
100 g cooking chocolate
1 sachet of natural yeast for desserts (potassium acid tartrate)
chopped nuts to decorate.
In a small pan, warm the oil and sugar stirring with a whisk for a few minutes, then remove from the heat.
Peel the bananas and rougly chop them, add them to the pan.
Using a fork, mask them well and then whisk so that a frothy mousse forms.
In a large bowl, sieve the flours and yeast, except for the coconut powder.
Pour the mousse into the flour mixture and mix with the whisk, adding the soya milk and lemon juice.
Prepare the muffin moulds, oiling them lightly and sprinkle them with the coconut flour, then fill 3/4 of each mould.
Place in a preheated oven at 200° C and cook for 10 minutes, then a further 10 minutes at 180° C.
