You need to try these fluffy and moist gluten free muffins.
They have the perfect amount of sweetness from bananas and are also
freezer-friendly and great for breakfast or snacks! You won’t believe how soft
and fluffy they are – especially since they are gluten free. I’m reminded of
the ad; “I can’t believe it’s not butter!”
2 big (or 3 medium sized) ripe bananas
1 teaspoons vanilla extract
2 tbls olive oil
¼ cup coconut milk (or any type of milk you prefer).
1 tablespoon of Honey
½ cup buckwheat flour
¼ cup cacao powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup chopped walnuts (you can substitute the walnuts for 50gr of chocolate chips if you prefer)
Preheat oven to 180 degrees Celsius. Line a muffin tin with 6
In a large bowl, mix together mashed banana, eggs, and vanilla
extract until smooth. Add the buckwheat flour, baking soda, salt, coconut milk
and the chopped walnuts. Combine well together.
Divide batter evenly between the muffins liners. Bake for 25 minutes.
Transfer muffins to a wire rack to allow them to cool.
Sprinkle some icing sugar on top (optional).
To make as a bread: Pour batter
into a loaf pan greased and lined with baking paper. Bake for 40-50 minutes
until toothpick comes out clean.