Buckwheat Banana Muffins

Name: Buckwheat Banana Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 pieces Banana (2 medium over-ripe bananas *you need about 250 grams of mashed banana); ½ cup Sweetener (½ cup granulated sweetener *see notes); ⅓ cup Avocado Oil (⅓ cup avocado oil you can also use olive oil or butter that has been melted and cooled); 1 piece Egg (1 large egg); 1 tsp Vanilla (1 tsp vanilla extract); ¾ cup Gluten-Free All-Purpose Flour (¾ cup unbleached all-purpose gluten-free flour); ¼ cup Buckwheat Flour (¼ cup buckwheat flour); 1 tsp Bicarbonate of Soda (1 tsp baking soda); ¼ tsp Table Salt (¼ tsp salt); 0 pieces Applesauce (optional: unsweetened applesauce if you are using small bananas *see notes) — optional

Gluten-free muffins made with mashed banana, buckwheat flour, and gluten-free all-purpose flour, baked until tender.

30 minAmerican

Servings6

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Vegetarian
Gluten Free
Pescatarian
Halal

Steps

1Preheat the oven to 350 degrees F. and spray the muffin tin with olive oil (or avocado oil) spray or line the muffin pan with parchment cupcake liners.
2In a large bowl, mash the banana until only a few lumps remain. Add the sweetener, olive oil, egg, and vanilla extract. Mix until blended.
3Sift (or whisk- see notes) the dry ingredients together in a separate bowl, then stir it into the wet batter until combined (do not over-mix).
4Pour the batter, evenly, into the 6 muffin tins and bake for 20-25 minutes (check for doneness at 18-20 minutes) until the center is set and a toothpick or cake tester comes out clean. Mine were perfect at 20 minutes.