Banana Muffins with Buckwheat Flour (Gluten-free)
These banana nut muffins are soft, moist, and very easy to make. They're made with buckwheat flour and full of banana flavor. It's a basic recipe with alternative flours, and you can customize it with different add-ins. Perfect as a breakfast muffin, snack, or tea-time.
Ingredients
- 3/4 cup buckwheat flour
- 1 ¼ cup white rice flour or gluten-free all-purpose flour
- 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 medium 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 chopped 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.
Notes
Store the muffins covered at room temperature for up to 3 days, or you can store them in the refrigerator 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°F).