Ditch your coffee store muffin and start your morning with this gluten-free option!
Ingredients
- 1 cup buckwheat flour, toasted
- 1 cup brown rice flour
- 1 tsp xanthan gum
- 1 tbsp baking powder
- 1/4 cup safflower oil
- 1/4 cup applesauce, unsweetened
- 2 1/2 medium bananas, pureed
- 3/4 cup vanilla almond milk, unsweetened
- 3 tsp clover honey
Directions
Preheat oven to 375° F. In a small bowl, whisk together all the dry ingredients. In a large bowl, mix together all the wet ingredients. Then, whisk the dry ingredients into the wet ingredients. Scoop into muffin tins sprayed with canola oil spray and bake for 20 to 23 minutes or until an inserted toothpick comes out clean. Let cool 10 minutes, remove from pan, and let cool on a wire rack.
Recipe By Kristin Kirkpatrick, MS, RD, LD