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Friday, 23 January 2015

Buckwheat Banana Berry Muffins

It's summer time and that means that fruit doesn't have long before it spoils. This  recipe is great if you have some bananas that need using up and you don't want to throw them out or make them into a banana cake.   You can either use fresh berries or frozen.  I used fresh berries this time (a mixture of blueberries and strawberries) but I actually think the frozen berries work better and give them more moisture.  Even though these muffins are called 'Buckwheat Banana Berry' muffins,I have balanced out the bitterness of the buckwheat flour with some brown rice flour. This recipe is based on one of Michelle Cranston's, and I have adapted it to make it gluten free.They are delicious any time of day, but I like to eat them for breakfast alongside a smoothie. Yum! Hope you enjoy x


Buckwheat Banana Berry Muffins

Makes about 12-15 

125g brown rice flour
125g buckwheat flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
2 large ripe bananas, mashed well
150g fresh or frozen berries
3 tablespoons honey
3 tablespoons canola oil
1 large free range egg
185ml milk

Preheat the oven to 180 degrees Celsius.  Spray a muffin tin with canola oil. Sift the flour, baking powder, cinnamon and a pinch of salt into a large bowl.  Add the banana and blueberries and, using a fork, lightly toss the fruit through the flour mixture.  Whisk together the honey, oil, egg and milk in a bowl.  Add the liquid ingredients to the dry ingredients and combine.  Spoon the batter into the tin and bake for about 20 minutes. These are best eaten within 1-2 days of being made and can be frozen.  

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