Gluten-free banana muffins

These gluten-free banana muffins make a great midday snack or a coffee treat. They are filling, sweet but not overly so, vegan and gluten-free too.

DRY INGREDIENTS:
120 g / 1 cup buckwheat flour
30 g / 3 level tbsp rice flour
30 g / ¼ cup cornflour / cornstarch
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
2 tbsp almond flakes, to decorate (optional)

WET INGREDIENTS:
180 ml / 1½ cups ripe bananas (approx. 3 medium), mashed up
90 ml / ¼ + 1/8 cup olive oil or melted coconut oil
90 ml / ¼ + 1/8 cup full fat coconut milk (from a can)
90 g / scant ½ cup demerara sugar
2 tsp lime or lemon juice
2 tsp ground chia or flax seeds

View the full recipe at Lazy Cat Kitchen →