I found these muffins to be incredibly and (somewhat surprisingly) light, fluffy and moist for something gluten free. My husband ate three and daughter ate two both Saturday and Sunday. I ate a number that will not be named throughout the day. There is a combination of buckwheat and almond flour at work that taste very similar to your average wheat flour. I will definitely use this combination for more muffins in the near future. Make this for yourself or your gluten-free friends and they will give you a big, happy smile with their mouths full of muffin. I like these without nuts, but many people love walnuts or hazelnuts in their banana muffins, feel free to go nuts! (Wow. That was the worst pun yet.)

Gather
3/4 c buckwheat flour
1/2 cup almond flour
1/2 tsp cinnamon
3/4 tsp baking soda
A pinch of salt
1/4 c nuts (optional)
Approx 1 c ripe bananas (3 medium bananas) mashed well with a fork, or blended with an immersion blender
1/2 c butter or coconut oil
1/4 c honey or maple syrup
4 eggs
1/2 tsp vanilla extract
Muffin tins

Make
Grease muffin tins or add paper to tins and set aside. Preheat oven to 350.

Melt butter and add it to a medium mixing bowl with mashed bananas and honey, stir with a wooden spoon

Add in eggs, one at a time and stir to combine, set aside

Add all dry ingredients to a small bowl and whisk to combine, add dry to wet ingredients and stir with a wooden spoon until smooth. If it is too runny, add a little more buckwheat flour, one tablespoon at a time.

Drop mixture into cups, 3/4 full.

Bake at 350 for 16-22 minutes, when an inserted toothpick comes out clean.