After A LOT of experimenting and frustrating baking experiences since my daughter had to go gluten free, I think I've finally hit on a winner when it comes to muffin recipes. It only took me a year (that was sarcasm, I never expected it to take an entire year to work out one decent muffin recipe. Next goal is to improve on my bread recipe, which I still haven't perfected)
Sorry to people with nut allergies, but this won't be the recipe for you as it has almond meal in it.
These muffins have turned out moist, not crumbly, and perfectly light, not dense as can happen with a lot of gluten free baking. Or, at least, that's what happens to me. It's either crumbling apart, or had the consistency of concrete. They're also tasty without being overloaded with sugar. I used honey, which I know while still is a sugar, I figure is a bit healthier than the white refined stuff. The chia seeds also give it a little extra health kick.
Oh, and sorry about the un-glamorous picture. Food photography is so not my thing.
1 cup Almond meal (or Almond flour? I don't know if they're quite the same thing)
1 cup buckwheat flour
1/4 cup chia seeds
2 teaspoons baking powder
1/4 cup honey
1/4 cup coconut oil
1/4 cup milk (I used goat's milk, but you could use coconut, almond or whatever your preference)
2 bananas (or 1 cup of other ingredient such as blueberries etc)
1) Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit
2) In a bowl, mix in the coconut oil, honey, eggs, milk and mashed banana (if that's what you're using, otherwise leave this ingredient out until the end) and mix until well combined. If the coconut oil is going solid due to coming in contact with cold ingredients like milk, heat gently in the microwave until it melts.
3) In a second bowl, add the almond meal, buckwheat flour, chia seeds and baking powder.
4) Add wet ingredients to dry ingredients and stir until well combined. (If using blueberries or some other ingredient, add them now and mix in)
5) Spoon into muffin tray and bake for 20 minutes in the oven.