Banana Muffin Recipe
Gluten-free muffin made with buckwheat flour, chocolate chips, and bananas.
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Ingredients
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Dry Ingredients
Wet Ingredients
Add-ins
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- 2
Mash the Bananas
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Mixing Dry Ingredients
- 3
Combine Dry Ingredients
In a separate bowl, whisk together the buckwheat flour, baking powder, salt, and cinnamon until well combined.
Mixing Wet Ingredients
- 4
Combining Ingredients
- 5
Combine Wet and Dry
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- 6
Add Chocolate Chips
Fold in the chocolate chips gently into the batter.
Baking
- 7
Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 8
Bake the Muffins
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Cool the Muffins
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.