Buckwheat Banana Muffins
Author: Amy Rindskopf
The misnamed buckwheat is not wheat and does not contain gluten. It does contain lots of fiber and B vitamins, especially important for those on a gluten-free diet!
Ingredients
- 180 grams (1¼ cups, approximately) buckwheat flour
- 100 grams (3/4 cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix (I like King Arthur)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ rounded tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 2 eggs
- ⅓ cup honey
- 1½ cups unsweetened almond milk
- 8 ounces/1 cup ripe bananas, mashed (about 3 small)
- ⅓ cup grape seed oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter 12-muffin tin. Sift together the flours, baking powder, baking soda, spices and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
- In a separate bowl beat together the eggs, honey, buttermilk, bananas, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.
Denise's Tricks N' Tips
Recipe note:
The flour measurements are in grams to help you swap ingredients. Many gluten-free flours have different weights and take up more or less space in a measuring cup (compare an almond to a grain of rice). Measuring by weight means you will always have the right amount!
Notes from Amy:
These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer, so eat some now and freeze the rest.
The flour measurements are in grams to help you swap ingredients. Many gluten-free flours have different weights and take up more or less space in a measuring cup (compare an almond to a grain of rice). Measuring by weight means you will always have the right amount!
Notes from Amy:
These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer, so eat some now and freeze the rest.