Moist Banana Buckwheat Muffins #gluten-free #vegan

INGREDIENTS (10 regular size muffins):

  • 120g rice flour [1 cup]
  • 45g whole grain buckwheat flour [1/4 cup + 2tbsp]
  • 65g potato starch [1/3 cup]
  • 15g maple sugar* [1 tbsp]
  • 10g aluminum-free baking powder [2 tsp]
  • 2g kosher salt [1/4 tsp]
  • 2g ground cinnamon [1 tsp]
  • 230g mashed overripe bananas [~2 large ripe bananas]
  • 1 banana, cut into 20 slices
  • 120mL unsweetened apple sauce [1/2 cup]
  • 90mL pure maple syrup [1/4 cup + 2 tbsp]
  • 30mL avocado oil [2 tbsp]
  • 15mL apple cider vinegar [1 tbsp]
  • 5mL pure vanilla extract [1 tsp]
  • Extra avocado oil to grease muffin slots

*can substitute with brown sugar

METHOD:

  1. Add all the dry ingredients into bowl. Mix until homogeneous.
  2. In a large mixing bowl, add ripen bananas and mash it. Then add all the wet ingredients.
  3. Using a fork, mix the wet ingredients until homogeneous
  4. Place a strainer over the large mixing bowl. Sift dry mix over the wet ingredients. Break down lumps. Larger particles (i.e. kosher salt) can be added it into the wet ingredients.
  5. Using a silicone spatula, gently fold in the sifted ingredients. Stop when you can’t see any dry ingredients. Don’t over mix.
  6. Preheat oven to 375F/190C.
  7. Lightly grease 10 slots of a standard muffin pan.
  8. Slice 1 banana into 18 – 20 slices.
  9. Half fill each muffin tin with the batter – approx. 1.5 tbsp each. Then add a banana slice in the middle of each muffin tin.
  10. Then cover the banana slice with another 1 – 1.5 tbsp of the batter.
  11. Add half or 1 banana slice on the top of each muffin.
  12. Bake for 15 mins in the preheated oven. Then continue to bake another 10 – 15 mins at 350F/190C, or until a tooth pick runs clear when poked into the centre of each muffin.
  13. Remove muffin pan from the oven.
  14. Gently slide a pairing knife around the sides of each muffin to loosen each muffin from the tin.
  15. Place each muffin on a cooling rack.
  16. Ready to eat when cooled🙂

TIPS:

  • You can freeze these muffins by individually wrapping than in cling wrap. When you want to eat them, simply:
    – unwrap + microwave it for 40 seconds (depending on the power of your oven).
    OR
    – unwrap + bake it at 350F/180C for 10-12 mins.
    OR
    – just bring it to work and have it for lunch when it naturally defrosts.
gluten free and vegan banana buckwheat muffins on a cooling rack
Baked muffins on the cooling rack.
catherine's banana buckwheat muffin with a peppermint tea on the side
Enjoy these muffins with your favorite tea.
They pair well with unsweetened peppermint tea.
Muffins wrapped, ready for freezing.

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