These buckwheat gluten free muffins turned out dense and delicious. While this is not a recipe merely a guideline, here is what my friend Liddy (who was forced by me to bake without a recipe) and my daughter Perry used for their creation:
gluten free rolled oats
buckwheat flour
chick pea flour
tapioca flour
baking powder
unsweetened soy yogurt
unsweetened almond milk
vanilla extract
honey
maple syrup
vegan chocolate chips (in some of the muffins, not all...)
They made a tray of mini muffins that were eaten pretty much immediately when the younger three kids arrived from school on Friday afternoon. Two kids liked the non-chocolate and two liked the ones with chocolate and after the mayhem that arrangement caused subsided (because more than half had chocolate chips) the muffins did turn out to be a net positive. Because two of the flours are high protein and high fiber (I only let them use a touch of tapioca), the carbs in these muffins shouldn't raise blood sugar levels. They are very low sugar and had no added salt at all so I felt good about this little baked splurge. And the apartment smelled good all afternoon...
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