Ingredients

The following ingredients have 12 Servings
  • 3/4 cup oat flour ((3 ounces))
  • 1/2 cup sweet white rice flour ((2 3/4 ounces))
  • 1/4 cup buckwheat flour (or teff flour) ((1 1/4 ounces))
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 ounces unsalted butter, softened to room temperature ((6 tablespoons))
  • 4 ounces cream cheese, softened to room temperature (or plain yogurt or Greek yogurt, added with the banana)
  • 3/4 cup light brown sugar ((4 1/2 ounces))
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces out of peel) mashed, very ripe banana (from 2-3 large bananas)
  • 1/2 cup chopped toasted walnuts or pecans, plus extra for the tops ((2 ounces))
  • 1/2 cup fairly finely chopped bittersweet chocolate (70% cacao mass), plus extra for the tops ((3 ounces))
  • 2 tablespoons cacao nibs, plus extra for the tops (optional)
  • flaky salt, for the tops

Instruction

  • Position a rack in the center of the oven and preheat to 350º. Line a standard 12 cup muffin tin with paper liners and set aside.
  • Sift together the flours, baking powder and soda, and salt into a medium bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar on medium speed until smooth, 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as necessary, then add the vanilla and mashed banana. Stir in the flour mixture with the mixer on low, then stir in the nuts, chocolate and cacao nibs until just combined. Use a rubber spatula to give the batter a turn to make sure it is homogeneous.
  • Divide the batter evenly among the muffin cups, filling them to the tops. Top each with a few pieces of walnut, chocolate and cacao nibs and a few flecks of flaky salt.
  • Bake the muffins until a toothpick inserted into the center of one comes out mostly clean with a few moist crumbs, about 25 minutes, rotating the muffins after 15 minutes to ensure even baking. Remove from the oven and let cool for at least 10 minutes before devouring.
  • The muffins will keep at room temperature in an airtight container for 3 or 4 days. Rewarm them in an oven or toaster oven for tastiest results.