Ingredients (makes 12 muffins)
1/2 cup of rice flour
3/4 cup of buckwheat flour
2 medium bananas, mashed into a puree
2 large eggs
1/3 cup of canola oil
1/3 cup of almond milk
½ cup packed brown sugar
1/4 cup of unsweetened apple sauce
2 teaspoons of vanilla extract
½ teaspoon sea salt
1 tablespoon baking powder
2 teaspoons of cinnamon
1 cup of fresh strawberries, rinsed, patted dry, and diced
Preheat the oven to 175ºC. Line a 12-muffin pan with paper liners.
In a mixing bowl beat together the bananas, oil, almond milk, brown sugar, vanilla and eggs.
Add the flours, sea salt, baking powder, and cinnamon. Stir until well combined. If the batter is stiff add a tablespoon of almond milk at a time to achieve a lighter, somewhat sticky batter.
Add in the strawberries and stir gently.
Drop by spoonfuls into the prepared muffin cups.
Bake for about 20 minutes. Test for wetness with a wooden pick.
Remove muffins from the pan to cool, as soon as you can. The longer they stay in the muffin pan the longer they steam…causing soggy bottoms. Cool on a wire rack.
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