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

2 Answers 2


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.


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

  • This has nothing to do with the moisture perception within the muffin.
    – rumtscho
    Commented May 13, 2014 at 8:21

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