I’m exploring gluten free baking and this recipe works really well, I adapted it from an easy gluten free baking book from the states, these muffins are moist and sweet enough. All the flours work really well and the buckwheat brings out a nutty flavour.
Make a batch and give them away to your friends.
1 cup raspberries
1 cup brown rice flour
1/4 buckwheat flour
1/4 besan (chickpea flour)
1/4 arrowroot starch
1 cup agave syrup
1 teaspoon baking powder
1/4 cup coconut oil
Preheat the oven to 170 degrees
Grease a cupcake or muffin tray with a little butter
In a mixing bowl, combine all flours and the baking powder
Melt the coconut oil
In another bowl, mash the banana, add raspberries and eggs and agave syrup and coconut oil, add the wet and dry ingredients together.
Bake for 20 minutes