Chocolate Buckwheat Beet Muffins

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Chocolate Buckwheat Beet Muffins

It’s hard to say whether this is a breakfast muffin or a dessert muffin. My husband doesn’t like chocolate chips at breakfast (why???) so if you’re like-minded, leave them out and you’ve got less sweetness. Either way – they’re perfect with a rich cup of Colombian. Roast your own beets for the best color and flavor (or used canned) and by the way, don’t throw away those beet greens!  In our area, Walmart’s beets are usually the best and have fresh, beautiful greens attached.  Cut out most of the red stems (they’re tough & bitter), chop & saute the greens in a little avocado oil, add your favorite seasonings, and serve with any style eggs along with one of these muffins for a beautiful breakfast plate. Here at the Inn, we serve them with Eggs de Provence (see separate recipe), grilled chicken & pineapple sausage with maple glaze, and fresh fruit. This recipe makes 12 muffins.

  • 2 eggs
  • 3/4 cup light brown sugar
  • 1/2 cup oil
  • 1 1/2 cup cooked, peeled, chopped beets (or 14.5 oz can beets, drained & chopped)
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup cocoa
  • 1 1/8 cups buckwheat (I like Hodgson Mill)
  • 1 1/2 cups raisins or craisins
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 1/3 cup strong, hot coffee
  • 1/3 cup flaked coconut
  • 1/2 cup dark chocolate chips (optional)

Preheat oven to 375 and line a muffin tin with twelve liners.  In a large mixing bowl, add ingredients one at a time in the order given, mixing constantly until all are combined. Do not over mix.  Fill each muffin cup with about 1/4 cup batter and bake for about 30 minutes.  Muffins will be risen, cracked, and glossy.

A recipe from Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed and Breakfast

541 Hickory St, Highlands NC 28741 (828) 526-2060

Banana Chocolate Oatmeal Buckwheat Buttermilk Muffins!!!

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Sorry – I just don’t know what other name to give this recipe!  Any ideas? Almost guilt-free, these muffins are packed with nutrition.  They keep nicely for a few days out of the refrigerator and taste even better the next day after baking.  Be sure to use extra-ripe bananas for more sweetness, and if you’re not into chocolate, substitute dried cranberries or simply leave it out. Makes 12 muffins.

p.s. This recipe was updated in December 2014 after a lot of experimenting in the past few months.  If you tried the previous version, be sure to try this one.  It now makes a full dozen muffins, has a better texture, more fiber, and more flavor!!

  • 1 egg
  • 1/2 cup dark brown sugar
  • 3 mashed very ripe medium-size bananas
  • 1/4 cup canola oil
  • 3/4 cup buttermilk
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 2 tsp vanilla extract
  • 2 Tbsp milled flax seed
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped 70% cocoa bittersweet chocolate (or dried cranberries)
  • 1 cup old fashioned oats
  • 3/4 cup buckwheat flour
  • 1/4 cup almond meal
  • 1/8 cup sliced almonds for topping (optional)

Preheat oven to 400 degrees and place liners (I like the unbleached kind) in a standard  2″ muffin pan.  In a large mixer, combine first five ingredients, beating well.  Add all other ingredients in order given, mixing until just combined.  Do not over-mix.  Fill each lined muffin cup with 1/4 cup of batter and sprinkle tops with sliced almonds, if desired. Bake for 20 minutes until nicely crowned and slightly browned.

Too healthy for you?  Try serving with Orange Butter:  Beat 1 stick unsalted butter with 2 oz cream cheese until smooth. Add 1/2 cup orange marmalade and mix until just combined.  Place in a serving dish and chill.  Also delicious on tea breads, toast, dinner rolls, pancakes, french toast, or sweet potatoes!

A Recipe From the Kitchen of Donna Alley, Innkeeper Since 1984

Colonial Pines Inn Bed and Breakfast, Highlands North Carolina

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