Tag Archives: Gluten Free Muffin

Buckwheat Muffins: Banana Nut or Blueberry

Buckwheat Banana Muffins, gluten free

makes 12 large and 8 small muffins, bake at 350’F for 35 to 40 minutes

Dry ingredients:

1 and 1/2 cups Buckwheat Flour

1/2 cup Brown Rice or White Rice Flour

1/2 cup Coconut Flour

1/2 cup Sugar

2 1/2 teaspoon Baking Powder

1/2 teaspoon Salt

optional: 1/2 cup Walnuts, chopped finely.

Wet ingredients:

2 or 3 Bananas, about one cup mashed well

1/2 cup Olive Oil, or equivalent

2 Eggs

1 cup Milk, or equivalent

1 teaspoon Vanilla Extract

  1. Mix the dry ingredients together in a large bowl.
  2. Peel and mash the bananas. Scramble the eggs thoroughly and then mix all of the wet ingredients together with the flour mixture.
  3. Oil a regular size, 12 count muffin tin and a small size, 8 or 9 count muffin tin.  Or the batch would make about eighteen regular size muffins.
  4. Bake regular size muffins for about 40 minutes and small ones about 35 minutes.  The muffins will appear crisp and golden.  The surface should pop back up if pressed lightly in the center.

During blueberry season this version is a treat:

Blueberry Buckwheat Muffins, gluten free 

makes 12 large and 8 small muffins, bake at 350’F for 35 to 40 minutes

Dry ingredients:

1 and 1/2 cups Buckwheat Flour

1/2 cup Brown Rice or White Rice Flour

1/2 cup Coconut Flour

1/2 or 1 cup Sugar depending on desired sweetness

2 1/2 teaspoons Baking Powder

1/2 teaspoon Salt

Wet ingredients:

1/2 cup Olive Oil, or equivalent

2 Eggs

1 and 1/2 cups Milk, or equivalent

1 teaspoon Vanilla Extract

and:

1 to 2 cups (a pint) of fresh Blueberries or frozen blueberries, partially thawed and drained of extra liquid.  *or try 1 cup of raspberries or peeled and chopped apples or pears. Fresh pineapple does not bake well due to fresh enzymes that break down the dough but many  other fruits work well in quick breads.

  1. Mix the dry ingredients together in a large bowl.
  2. Scramble the eggs thoroughly and then mix the wet ingredients, except the blueberries, with the flour mixture.  Add the blueberries after the batter is mixed together well.
  3. Oil a regular size, 12 count muffin tin and a small size, 8 or 9 count muffin tin.  Or the batch would make about eighteen regular size muffins.
  4. Bake regular size muffins for about 40 minutes and small ones about 35 minutes.  The muffins will appear crisp and golden.  The surface should pop back up if pressed lightly in the center.

Disclaimer: Opinions are my own and the information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes.