Inspired by Hélène R. Buckwheat and Cranberry Muffins

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings : 12 muffins
Difficulty: Easy


1/4 cup buckwheat flour (Cuisine Soleil)
3/4 cup brown rice flour (Cuisine Soleil)
1/2 cup quinoa flour
1 tsp guar gum
1 tsp xanthane gum
1 1/2 tsp baking powder, gluten-free
1 tsp baking soda, gluten-free
1 cup fresh blueberries
2 tbsp Sunflower oil
1 tsp orange extract
2/3 cup brown sugar, not packed
2 ripe bananas, puree
2 eggs
1/2 cup rice milk


  1. Preheat oven to 350°F. Line 12 muffin tins with paper or silicone liners.
  2. In a bowl, blend together all the dry ingredients and blueberries. In another bowl, whisk together, oil, orange extract, brown sugar, bananas, eggs and rice milk. Gradually, incorporate the flour mixture into the banana mixture. Fill the muffin tins 3/4 fulls. Bake 20 to 25 minutes or until a tester inserted comes out clean. Let cool on wire rack.