These gluten-free muffins have one of the most tender crumbs. They’re moist, flavorful, and contain healthy ingredients, like buckwheat, stabilized rice bran, and bananas.
Though the name ‘buckwheat’ implies that it contains or is related to wheat, it’s not. Buckwheat is naturally gluten-free and is actually a seed, not a grain. It contains important nutrients and minerals, including folate, B vitamins, manganese. magnesium, phosphorous, potassium, and selenium. Buckwheat also packs a punch with 11 essential amino acids.
I *heart* buckwheat. It’s always been one of my favorite gluten-free flours for it’s distinctive taste and ease of use in baking. When Joe and I were in Montreal last spring, I had the most incredible buckwheat crepes. Of course I replicated the recipe and included it in my book. (Joe reminded me the other night that I need to make some crepes soon. He loves them too.)
And then there’s stabilized rice bran. (Stabilized just means that the fats are kept from going rancid.) Rice bran is the layer between the outer hull of the rice kernel inner white kernel. It includes the germ and accounts for 60% of the total nutrients found in a grain of rice. It’s also high in fiber and a good source of magnesium, iron, and phosphorous. Most people on a gluten-free diet need a little more fiber.
Try adding stabilized rice bran to your smoothies and hot cereal, too.
We all know why bananas are good for us, right? In this recipe, they also add moisture which allows for a very small amount of oil.
If you have a question about ingredient substitutions, please check my Substitution Page before leaving a comment.
Other Gluten-Free Buckwheat Recipes
- Yeasted Buckwheat Pancakes from SS&GF
- Two Bite Sweet Potato Ice Cream Sandwiches from SS&GF
- Buckwheat Pumpkin Muffins from SS&GF
- Buckwheat Hazelnut Pancakes from The Whole Life Nutrition Kitchen
- Egg-free Buckwheat
Biscuits from The Spunky Coconut
Serves: 15 muffins
- 1 cup buckwheat flour
- 1 cup tapioca flour
- 1/2 cup stabilized rice bran
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 ripe bananas, mashed
- 2 teaspoons freshly grated ginger
- 1 tablespoon lemon juice plus enough milk (cow’s or dairy-free) to make ⅔ cup
- ½ cup grade B maple syrup
- ¼ cup canola or grapeseed oil
- 1 large egg, lightly beaten
- Preheat the oven to 350 degrees F.
- Grease 15 muffins cups. Set aside.
- Whisk together the buckwheat flour, tapioca flour, baking soda, salt, and rice bran in a large bowl. Make a well in the dry ingredients. Set aside.
- In a separate bowl, mix the mashed bananas, fresh ginger, milk, maple syrup, grapeseed oil, and egg.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Use a standard spring-release ice cream scoop to evenly portion the muffin mix into the prepared muffin cups.
- Bake for 15 – 18 minutes, rotating 180 degrees halfway through the baking time. Let cool in muffin cups for 5 minutes then transfer to a paper-towel lined baking rack to cool completely.
- Store in an airtight container at room temperature. If desired, wrap individually and freeze for a longer shelf life.