Mini Gluten-Free Muffins with Buckwheat Flour
Ingredients
- 3/4 cup buckwheat flour
- 1/2 cup almond flour
- 1/2 cup rice flour
- 2 eggs
- 2 ripe bananas
- 1/4 cup milk
- 1 tablespoon coconut oil
- 3 tablespoons stevia powder
- 1 teaspoon baking powder
Preparation
Mix the flours and dry ingredients together well.
In another bowl, beat the ripe bananas and eggs until a liquid mixture forms.
Add the wet mixture to the dry ingredients and stir until no lumps remain.
Pour the batter into mini budin molds or muffin tins; this makes about 9 mini budines.
Bake in the center of the oven at 185°C for 30 minutes.
