2/3 cup rice flour 2/3 cup oat flour 1/3 cup buckwheat flour
2/3 cup sucanat 1/2 cup mashed ripe bananas 1/2 tsp. orange peel 1 tsp. baking soda 1 tsp. cinnamon 1/2 cup water 1/3 cup olive oil 1 tsp vinegar 1 or 2 tbsp. ground flax seed
An oven preheated to 350° a muffin pan a large mixing bowl
Mix the ingredients well in the mixing bowl.
If your muffin pan isn't non-stick, coat the wells with olive oil or use paper baking cups in them. Fill each well about 3/4 full with batter.
Bake at 350° for 20 to 30 minutes, until firm to the touch. Adjust the time as needed once you see how the muffins turn out.
Eat warm, or let cool and then store in a sealed container for later enjoyment.
You should adjust the amounts of sugar and flax seed as needed, to get the best taste. You can also substitute nutmeg, clove, or allspice for the orange peel.
Use 1/4 cup of applesauce and 2 tbsp. olive oil in place of the 1/3 cup olive oil for a low-fat version of this recipe.
Barley flour can be substituted for the oat or buckwheat flours, too, if you find the taste of consistency isn't what you'd like.
High Altitude Baking Alert!
Baking at high altitudes requires a change in most recipes. If you have just moved to a high altitude (above 5,000 feet) or don't have experience baking at a high altitude, please see this page about high altitude baking for more information and advice. Note that this link opens in a new window.