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

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.

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

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  • This has nothing to do with the moisture perception within the muffin. – rumtscho May 13 '14 at 8:21

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