Wednesday, March 4, 2015

Banana Nut Buckwheat Muffins

The weather has been terrible here in Pittsburgh. All I want to do is eat and since baking makes more eating possible, I've been doing a lot of that too. Overripe bananas discovered on a snowy Saturday morning can really only have a few possible outcomes. This day it was a new experiment.

Banana-Nut-Buckwheat Muffins


1/3 cup sunflower oil
1/2 cup sugar
2 eggs
1 1/4 cup brown rice flour
1/2 cup buckwheat flower
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 medium bananas mashed
1/2 cup roughly chopped walnuts


Preheat oven to 350. Prepare a muffin pan with paper liners or silicone liners lightly sprayed with Pam.

Combine oil and sugar in mixer bowl. Beat until well mixed.

Add eggs. Beat one minute more.

In a separate bowl mix together dry ingredients.

Add half of dry ingredients and half of the mashed banana to the mixer bowl. Mix until well combined. Add remaining dry ingredients and bananas. Scrape mixer bowl, mix. Add walnuts. Mix some more.

Divide batter evenly between twelve muffin cups.

Bake at 350 degrees for 20-25 minutes. Tops will be springy and lightly browned.

Someday spring will come. Until then, have a muffin!

***This recipe is gluten, corn, and soy free.***