Gluten Free Banana Nut Muffins

The first word that always pops into my head when starting a blog is "These...". And the most annoying thing is that I can't think of any other way. So I warn you in advance I'm sorry...

These muffins are tasty, gluten free and super easy to make, without having a weird consistency at all! I know, everything I use to bake was gluten free and man, I came across a lot of weird and not very nice results. Rubbery, gummy,crumbly and some horrific tastes. But these, these are different. Give these to someone and they won't even tell thats they're healthy OR gluten free.

The muffins are made out of buckwheat flour only, which I love. Buckwheat flour gives similar results to normal wheat flour and personally I don't think it has any strong taste.

You wouldn't think it but this bland and fine flour actually contains 3g fibre per serving. That's 10% of our daily recommendation. Much higher in vitamins and minerals than white flour and absolutely no gluten in it, despite it's very confusing name...

Gluten-Freee Banana Nut Muffins

Serves: 10 small muffins

Ingredients

• 140g buckwheat flour

• 40g sugar

• 2tsp cinnamon

• 1/2tsp baking powder

• 1/4tsp baking soda

• 1 small egg ( about 30g )

• 30ml soy milk ( or alternate milk )

• 1 ripe banana, mashed

• 55g coconut oil, melted

• 50g pecan nuts, chopped, optional

Method

- Preheat the oven to 180 degrees celsius/350F, fan. Line a muffin tray with cupcake holders.

- Whisk together all the wet ingredients in a large bowl.

- Stir together all the dry ingredients.

- Fold the dry ingredients into the wet and stir through the optional nuts. The batter will be quite wet.

- Divide the batter evenly between the cupcake holders and bake for 15-20 minutes or until a toothpick comes out clean. The tops should be lightly golden too.

- Remove the muffins from the oven and allow them to cool.