These gluten-free muffins have one of the most tender crumbs. They’re moist, flavorful, and contain healthy ingredients, like buckwheat, stabilized rice bran, and bananas.
Though the name ‘buckwheat’ implies that it contains or is related to wheat, it’s not. Buckwheat is naturally gluten-free and is actually a seed, not a grain. It contains important nutrients and minerals, including folate, B vitamins, manganese. magnesium, phosphorous, potassium, and selenium. Buckwheat also packs a punch with 11 essential amino acids.
I *heart* buckwheat. It’s always been one of my favorite gluten-free flours for it’s distinctive taste and ease of use in baking. When Joe and I were in Montreal last spring, I had the most incredible buckwheat crepes. Of course I replicated the recipe and included it in my book
And then there’s stabilized rice bran. (Stabilized just means that the fats are kept from going rancid.) Rice bran is the layer between the outer hull of the rice kernel inner white kernel. It includes the germ and accounts for 60% of the total nutrients found in a grain of rice. It’s also high in fiber and a good source of magnesium, iron, and phosphorous. Most people on a gluten-free diet need a little more fiber.
Try adding stabilized rice bran to your smoothies and hot cereal, too.
We all know why bananas are good for us, right? In this recipe, they also add moisture which allows for a very small amount of oil.
If you don’t have any buckwheat or stabilized rice bran, you might want to add them to your stash of gluten-free flours.
If you have a question about ingredient substitutions, please check my Substitution Page before leaving a comment.
Other Gluten-Free Buckwheat Recipes
- Yeasted Buckwheat Pancakes from SS&GF
- Two Bite Sweet Potato Ice Cream Sandwiches from SS&GF
- Buckwheat Pumpkin Muffins from SS&GF
- Buckwheat Hazelnut Pancakes from The Whole Life Nutrition Kitchen
- Egg-free Buckwheat
Biscuits from The Spunky Coconut
Much love,
Amy
A delicious, healthy gluten-free muffin made with buckwheat and stabilized rice bran. Simple to prepare. This recipe was adapted from Gluten-Free Made Simple.
Ingredients
- 1 cup buckwheat flour
- 1 cup tapioca flour
- 1/2 cup stabilized rice bran
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 2 teaspoons freshly grated ginger
- 1 tablespoon lemon juice plus enough milk (cow’s or dairy-free) to make 2/3 cup
- 1/2 cup grade B maple syrup
- 1/4 cup canola or grapeseed oil
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 350 degrees F.
- Grease 15 muffins cups. Set aside.
- Whisk together the buckwheat flour, tapioca flour, baking soda, salt, and rice bran in a large bowl. Make a well in the dry ingredients. Set aside.
- In a separate bowl, mix the mashed bananas, fresh ginger, milk, maple syrup, grapeseed oil, and egg.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Use a standard spring-release ice cream scoop to evenly portion the muffin mix into the prepared muffin cups.
- Bake for 15 – 18 minutes, rotating 180 degrees halfway through the baking time. Let cool in muffin cups for 5 minutes then transfer to a paper-towel lined baking rack to cool completely.
- Store in an airtight container at room temperature. If desired, wrap individually and freeze for a longer shelf life.
Ricki
posted on September 23, 2011 at 10:11 am
These sound fantastic, Amy! Buckwheat is one of my favorites, too. And I haven’t had buckwheat (or bran) muffins in so long. . . gotta give these a try!
[Reply]
Laura
posted on September 23, 2011 at 10:35 am
What do you suggest to leave out the rice? We just found out a daughter is allergic to rice, corn, milk and beef, so having to rethink. Do you think i could just use any other safe flour for that part? Like Sorghum. Or almond?
[Reply]
Amy Reply:
September 23rd, 2011 at 3:23 pm
@Laura, You’d have to play around with it and find out. Almond flour probably wouldn’t be a good choice. I’d choose something more absorbent, like oat bran or sorghum.
[Reply]
Judy@Savoring Today
posted on September 23, 2011 at 1:02 pm
Hi Amy, I have a question for you … more and more I am focusing on GF to accommodate my daughter (20) who still lives with us while going to school. I have tried a number of different flour combinations, but have yet to find one that makes cookies and pie crust without a gritty texture. We don’t eat a lot of sweets, but when we do, I want them to be excellent. Can you help?
Sorry if you’ve already answered this a thousand times and I’ve just missed it.
[Reply]
Amy Reply:
September 23rd, 2011 at 3:21 pm
@Judy@Savoring Today, My cookies aren’t gritty, nor is my flour blend.
I think the grittiness in pie crust might have to do with sweet rice flour….maybe throw in in a spice grinder before using it.
Hugs,
Amy
[Reply]
Sarena (The Non-Dairy Queen) Reply:
September 25th, 2011 at 7:47 am
I know this was a question for Amy, but I figured I would try to help out too…
I agree with Amy, the grind of your flours might not be small enough. Also, I let my pie dough and cookie dough rest for a little bit to give everything a chance to absorb the liquids.
[Reply]
Sarah
posted on September 23, 2011 at 1:02 pm
I used to love bran muffins but I haven’t had one since going GF. I can’t wait to try this. Thanks!
[Reply]
kate
posted on September 23, 2011 at 5:50 pm
I love muffins and quickbreads and so do the kids (easy way to sneak in some nutrition). Thanks for this recipe (and the info on the alternative grains)!
[Reply]
InTolerant Chef
posted on September 23, 2011 at 6:14 pm
Great recipe, it’s definitely hard to get extra fibre into free baking, so great idea with the rice bran.
[Reply]
Alisa Fleming
posted on September 24, 2011 at 10:19 am
These look great Amy! I really need to incorporate buckwheat more. I haven’t tried it in ages.
[Reply]
Sarena (The Non-Dairy Queen)
posted on September 25, 2011 at 7:42 am
I LOVE buckwheat! It makes incredible pumpkin or butternut squash or carrot cake muffins! My husband is not so much a fan of it, so when I bake with buckwheat, it’s all mine!
[Reply]
Jami
posted on September 25, 2011 at 5:11 pm
Amy,
I tried the link for the Buckwheat Pumpkin muffins and got an error. I’d love to try them as my son believes pumpkin is God’s gift to him (making up for his GF life) and I’m always trying to find new ways to prepare it.
Thanks for all you do.
[Reply]
Amy Reply:
September 26th, 2011 at 8:00 am
@Jami, Thanks for letting me know – I updated the link. You can find my Buckwheat Pumpkin Muffin recipe here – http://simplysugarandglutenfree.com/buckwheat-pumpkin-muffins-slightly-indulgent-monday/
I love pumpkin, too.
Hugs,
Amy
[Reply]
Kristi Rimkus
posted on September 25, 2011 at 5:14 pm
I’m a fan of muffins with my coffee in the morning, but I hate the “cake” type that are packed with sugar and loads of crummy ingredients. I’ve bookmarked this recipe for my to make list next weekend.
[Reply]
Shirley
posted on September 26, 2011 at 10:30 am
These look great, I will try them without egg, and use flaxseed instead. I am just new to blogging and am learning as I go. Would love to chat with you about blogging and recipes etc. Check out my new blog and website @ deliciousalternatives.com
and my cookbook Finally… Food I Can Eat. Cheers
[Reply]
Amy Reply:
September 27th, 2011 at 8:13 am
@Shirley, Congrats on the new blog and cookbook!!
Hugs,
Amy
[Reply]
Jamie
posted on September 26, 2011 at 6:55 pm
Hi Amy,
I have just begun cooking sugar free (been gluten free for a few years) What are your views on molasses? I love the taste and texture but is there some way to get that without all the sugar? Are you familar with yacon syrup? Just wondering about a replacement for ginger snaps
[Reply]
Amy Reply:
September 27th, 2011 at 8:13 am
@Jamie, I use molasses in small amounts. It’s nutrient dense and most of the sucrose is removed from the processing. I use yacon syrup but it won’t give the same flavor.
Hugs,
Amy
[Reply]
Gail u.k
posted on September 29, 2011 at 4:24 pm
Hi just wanted to say, love your buckwheat pancakes and so did my gluten eating daughter. Going to try your muffins, and the pumpkin ones sound very appealing too! thanks
[Reply]
Amy Reply:
October 4th, 2011 at 7:25 am
@Gail u.k, Joe just told me the other day that I should make those pancakes again soon. Maybe for Sunday brunch….
Hugs,
Amy
[Reply]
Alta
posted on October 5, 2011 at 3:00 pm
Love buckwheat. These look so tasty. And the addition of maple syrup? Genius.
[Reply]
Margaret
posted on May 26, 2012 at 4:31 pm
It’s hard to find many GF, DF, EF recipes that are also nut- and bean-free. These muffins are amazing – possibly my favorite GF muffin recipe. Thank you!
[Reply]
Amy Reply:
May 28th, 2012 at 11:09 pm
@Margaret, I’m do glad you like them!! I think they’re quite delish!
Hugs!
[Reply]