Buckwheat Muffins with Dry Berries

Gluten-free Buckwheat Muffins with Dry Berries

Serves: Makes 12-13 muffins

Prep. Time: 15 mins

Cooking Time: 25 mins

Ingredients For Buckwheat Muffins with Dry Berries Recipe:

• Buckwheat flour: 1 Cup
• Tapioca flour: 1 Cup
• Rice flour/Gluten-Free maida: 1/2 cup
• Baking soda: 1 tsp
• Baking powder: 1 tsp
• Salt: 1/4 tsp
• 2 ripe bananas, mashed
• Dry Berries: half cup
• Lemon juice: 1 tsp
• Milk: 2/3 cup
• Maple syrup or honey: 1/2 cup
• Refined oil/olive oil: 1/4 cup
• Egg: 1 beaten
• Vanilla essence: 2 tsp

Method:

1. Mix together the buckwheat flour, tapioca flour, baking soda, salt, and rice flour in a large bowl.
2. In a separate bowl, mix the mashed bananas, berries, milk, maple syrup, oil, and one beaten egg.
3. Add the wet ingredients to the dry ingredients and mix them all very well.
4. Fill in the muffin cups, place berries on top of the muffins, and bake at 180 for 25-30 minutes. Check once after 20 minutes.
5. Let this cool after it gets properly baked.
6. After it has cooled down properly, sprinkle icing sugar and serve.

Tip: Gluten-free cakes or muffins do not rise a lot so there is no need to worry. Fact that we have added both soda and baking powder this one should rise perfectly but if it doesn’t then do not feel bad it will still taste very good. To store them, put them in an airtight container and keep them in the fridge.

Buckwheat Muffins with Dry Berries

Recipe by Khushboo

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Ingredients

• Buckwheat flour: 1 Cup

• Tapioca flour: 1 Cup

• Rice flour/Gluten-Free maida: 1/2 cup

• Baking soda: 1 tsp

• Baking powder: 1 tsp

• Salt: 1/4 tsp

• 2 ripe bananas, mashed

• Dry Berries: half cup

• Lemon juice: 1 tsp

• Milk: 2/3 cup

• Maple syrup or honey: 1/2 cup

• Refined oil/olive oil: 1/4 cup

• Egg: 1 beaten

• Vanilla essence: 2 tsp

Directions

• Mix together the buckwheat flour, tapioca flour, baking soda, salt, and rice flour in a large bowl.
• In a separate bowl, mix the mashed bananas, berries, milk, maple syrup, oil, and one beaten egg.
• Add the wet ingredients to the dry ingredients and mix them all very well.
• Fill in the muffin cups, place berries on top of the muffins, and bake at 180 for 25-30 minutes. Check once after 20 minutes.
• Let this cool after it gets properly baked.
• After it has cooled down properly, sprinkle icing sugar and serve.

Notes

• Tip: Gluten-free cakes or muffins do not rise a lot so there is no need to worry. Fact that we have added both soda and baking powder this one should rise perfectly but if it doesn’t then do not feel bad it will still taste very good. To store them, put them in an airtight container and keep them in the fridge.