Gluten-Free Banana Buckwheat Muffins
Josefina Almond Yes
Gluten-Free Banana Muffins are soft, moist, and a very good option to use the overripe bananas. It's a basic recipe and you can top them with your favorite topping.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
- 1 cup buckwheat flour
- 1/2 cup white rice flour
- 1/2 cup corn starch
- 2 teaspoons baking powder
- Pinch of salt
- 2 eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup natural oil
- 2/3 cup mashed bananas (about 2 bananas)
- 1/2 cup milk
- 1 cup walnuts
Preheat the oven to 350°F (180°C).
Line 10 muffin cups with liners or lightly grease them.
Whisk buckwheat flour, white rice flour, corn starch, baking powder, and salt in a large bowl. Set aside.
In another bowl beat the eggs with the sugar, vanilla extract, and oil. Add the mashed bananas and mix well.
Pour the mixture into the dry ingredients along with the milk and mix until well incorporated. Finally, add the walnuts
Place the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25/30 minutes or until a tester comes out dry.
Let cool before removing.
- Store the muffins in an air-tight container at room temperature for up to 3 days or you can store them in the fridge for up to 5 days.
- You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
Keyword Gluten-Free Banana Muffins