Adding moisture to gluten free muffins

Question

I am using the following list of ingredients in trying to make gluten free, grain free, egg free, sugar free muffins. The texture turned out a bit too dry. Increasing which ingredient would give a moister texture? Bananas or date puree?

• 1/2 cup Buckwheat flour
• 1/2 cup Potato starch
• 1 teaspoon baking soda

• 1/4 cup melted butter
• 1/3 cup date puree
• 1/2 cup mashed ripe bananas

• 1/4 cup yogurt
• Pinch of cinnamon

Answer 1

Increasing the amount of yogurt and/or banana mash should work best, the former having a more noticeable difference. You might have to experiment to get the amount right, but I'd suggest starting with an additional 1/4 cup of yogurt or banana mash. You could try more date puree as well but that might make the muffins too thick.

Answer 2

Also don't forget to add moisture into the oven by placing a bowl of water in the oven when baking.