Banana, Buckwheat, Almond and Chocolate Muffins | RICARDO

Ingredients

• 1 1/2 cups (375 ml) very ripe bananas, mashed (about 3 bananas)
• 1/2 cup (125 ml) sour cream
• 1/2 cup (105 g) brown sugar
• 1/4 cup (60 ml) vegetable oil
• 1 egg
• 1 tsp (5 ml) vanilla
• 1 cup (150 g) unbleached all-purpose flour
• 1/2 cup (75 g) buckwheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (85 g) roasted almonds, chopped
• 3 1/2 oz (100 g) 56% dark chocolate or milk chocolate, chopped