When you cant use regular flour in baking, and don't have much experience with alternative flour substitutes, the end result often is dense gluey cakes etc., as probably every person who tried baking on Ekadashi days has experienced at some point!! I developed this recipe after some trial and error, and really you would never know these muffins don't contain wheat, except that they're lighter, and if possible even more delicious than regular muffins.
This recipe is very similar to the wheat-free muffin recipe I posted a while back, but here goes for posterity.
Approx 2 cups freshly & finely ground almonds
Approx 2 cups buckwheat flour
Approx 2 cups tapioca flour
1 1/2 level Tbsp baking soda
4 TBSP cinnamon powder
1 tsp nutmeg (optional)
1 1/3 cup maple syrup
3/4 cup safflower oil
2 pureed bananas
Approx 3-4 cups of water
1 cup cranberries/raisins/chopped dried fruits/orange peel - as you like!!
1 cup chopped crystallized ginger pieces
3/4 cup flax seeds
Sunflower seeds for sprinkling in the muffin tray
Preheat oven - 385 Fahrenheit
Mix all dry ingredients in a big bowl. Blend together the wet ingredients and pour into the dry ones. Mix well.
The dough should be medium runny and kind of goopy (that's the buckwheat being itself). The flax seeds and cranberries are going to soak up lots of that liquid, dont worry! ;-)
Oil the muffin trays, sprinkle with sunflower seeds and fill in the dough. Bake approx 30 mins, til muffins are a lovely chocolate color. If the muffin springs back when you lightly press your finger into the surface its ready. Allow to sit awhile to steam themselves loose from the edges of their cups -- this especially if you filled the muffin dough in generously to the brim -- then they will come out of the muffin tray quite easily.
Makes approx 18 muffins. Praise the Lord for giving you a grand dessert this day and be happy! :-)