Gluten-Free Banana Buckwheat Muffins
Gluten-Free Banana Muffins are soft, moist, and made with buckwheat flour. It’s a basic recipe and you can top them with your favorite topping.
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About this recipe
These gluten-free banana nuts muffins taste really good. Here is a very similar recipe for a banana bread that is also very easy to make.
They are made with buckwheat flour as the main flour and the recipe takes oil, no butter. The muffins pair perfectly with different toppings like chocolate, cream cheese frosting, and so on.
They go great for breakfast or as a snack. They are super easy to make and they freeze very well!
Ingredients
- Flour: buckwheat flour is the main flour of the muffins. It gives texture and an intense flavor. The recipe also takes white rice flour and corn starch.
- Baking powder: gluten-free baking powder. Leaving agent.
- Brown sugar: You can use any granulated sugar. I used brown sugar but sometimes I made them with white granulated sugar.
- Bananas: very ripe bananas, the riper the sweeter. This point is important for recipes with bananas.
- Eggs: room temperature eggs are better.
- Oil: sunflower oil but coconut oil should work well.
- Salt: enhances flavors.
- Milk: whole milk. You can try it with vegetable milk, like almond or soy. I haven’t tried.
- Vanilla extract: Add flavor.
- Optionals: walnuts or you can also add them chocolate chips, top with frosting, dulce de leche, etc
How to make GF Banana Buckwheat Muffins
Preheat the oven to 350°F (180°C).
Line 10 muffin cups with liners or lightly grease them.
Whisk buckwheat flour, rice flour, corn starch, baking powder, and salt in a large bowl. You can also add cinnamon if desired. 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.
Variations
- Flour: replace buckwheat flour with brown rice flour.
- Dried fruits: use a different one and change the flavor. Feel free to use walnuts, almonds or pecans.
- Toppings: these muffins pair very well with many toppings. You can add chocolate chunks, or you can fill them with dulce de leche. You can top them with cream cheese frosting, dulce de leche, or chocolate ganache.
Storing
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°).
For more related recipes
- Banana bread
- Vegan banana bread
- Chocolate banana muffins
- Chocolate peanut butter muffins
- Berry lemon muffins
- Vanilla muffins
- Blueberry muffins
Gluten-Free Banana Buckwheat Muffins
Ingredients
- 1 cup buckwheat flour
- ½ cup white rice flour
- ½ cup cornstarch
- 2 teaspoons baking powder
- Pinch of salt
- 2 eggs room temperature
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup natural oil
- ⅔ cup mashed bananas (about 2 bananas)
- ½ cup milk
- 1 cup walnuts, chopped and toasted
Instructions
- Preheat the oven to 350°F (180°C).
- Line 10 muffin cups with liners or lightly grease them.
- Whisk buckwheat flour, white rice flour, cornstarch, 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.
