Gluten-Free Banana Buckwheat Muffins
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.
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.
Notes
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°F).