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Gluten-free banana muffins
Servings 12 muffins
INGREDIENTS
- 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
DIRECTIONS
- Preheat oven to 350℉ and line a muffin pan with baking cups
- In a large bowl, whisk together the dry ingredients, taking care to break up any large clumps of flour
- 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.
- Divide the batter between the 12 muffin molds, filling each three-quarters of the way.
- Bake for 25-30 min, or until tops are a deep golden brown
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