Gluten Free Buckwheat Butterscotch Banana Muffins
 
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For a whole grain, low sugar snack or breakfast, these Gluten Free Buckwheat Butterscotch Banana Muffins are a great option. Sweetened with pure maple syrup, bananas, and only a handful of butterscotch morsels.
Author:
Recipe type: Breakfast
Serves: 32 mini muffins
Ingredients
  • 1 egg
  • 4 tablespoons butter, softened
  • ¼ cup pure maple syrup
  • 1 ripe medium banana, mashed
  • ¼ cup sour cream (I used light)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ⅛ teaspoon xanthan gum
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon baking soda
  • ⅓ cup plus 2 tablespoons buckwheat flour
  • ⅓ cup gluten free oat flour
  • ¼ cup potato starch
  • 2 tablespoons tapioca starch
  • ¼-1/3 cup butterscotch morsels
Directions
  1. Preheat oven to 350 degrees and line mini muffin tin with paper liners. Set aside.
  2. In a medium sized mixing bowl, beat together egg, softened butter, and maple syrup until smooth.
  3. In a separate smaller mixing bowl, sift together salt, baking powder, xanthan gum, nutmeg, baking soda, buckwheat flour, oat flour, potato starch, and tapioca starch. Add half the dry ingredients to egg mixture and mix on low until incorporated.
  4. Add mashed banana and sour cream to the mixing bowl and mix on low until smooth. Add remaining dry ingredients and mix until incorporated. Fold in ¼-1/3 cup butterscotch morsels (depending on desired sweetness).
  5. Fill mini muffin cups ⅔ way full and bake at 350 degrees for 12-14 minutes or until tops of muffins spring back at the touch of a finger.
  6. Cool pan on cooling rack for 5 minutes. Remove muffins and continue cooling on rack until ready to serve.
  7. Store in airtight container at room temperature for up to 3 days or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-buckwheat-butterscotch-banana-muffins/