Gluten-free banana muffins

Servings 12 muffins


  • 5 cup buckwheat flour
  • 1/2 cup organic cane sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp melted butter/ghee
  • 1 large organic eggs, at room temperature
  • 3 large very ripe bananas (4 if small)
    Optional – 1/4 cup pecan or walnut pieces

Video de la receta


  1. Preheat oven to 350℉ and line a muffin pan with baking cups
  2. In a large bowl, whisk together the dry ingredients, taking care to break up any large clumps of flour
  3. In a medium-size bowl, whisk together the wet ingredients, then gently but thoroughly combine the wet ingredients into the dry. Add the nuts, if using.
  4. Divide the batter between the 12 muffin molds, filling each three-quarters of the way.
  5. Bake for 25-30 min, or until tops are a deep golden brown

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