Banana Buckwheat Muffins | gluten-free + vegan + nut-free

Full recipe + tips:

Ingredients:
-120g rice flour [1 cup]
– 45g whole grain buckwheat flour [1/4 cup + 2 tbsp]
– 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 sub with brown sugar
**use 1g (or 1 tsp) if using non kosher salt (i.e. salt, pink salt, sea salt)

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