评论（4个评论）

• 
  Marcihow|2015年1月25日

  无麸质烘烤是一项替代的实验吗？用糙米粉，我将椰子粉代替了藜麦。这种特殊的面粉混合物超级吸收性，面糊立即变得僵硬。为了解决这个问题，我添加了额外的1/2杯酸奶，并提高了发酵粉以帮助上升。最后，它们仍然非常稠密，但很美味。我也很喜欢融化的巧克力片和松脆的坚果碎片的平衡。我给这个食谱完整地标记了，因为任何缺陷都是由于我自己的实验，我一定会再次制作这些食谱，但要与其他面粉混合在一起。

• 
  tony_n_irina|2014年10月29日

  Great recipe, a wonderful twist on banana nut muffins! The only thing I substituted quinoa flour for brown rice and also almond flour. Turned out delicious! And I love that it's gluten free.

• 
  Sinjawns|11/02/2012

  Texturally these are pretty good, especially given that there is no xanthan gum in them. And the taste was OK, but I find quinoa flour has an off-putting chemical smell. Next time I will try with a different GF flour.By the way, buckwheat does not contain gluten as the previous reviewer suggested, so these are indeed gluten-free.Edit: Tried these again using mix of brown rice flour and BRM All-Purpose GF flour in lieu of quinoa-- fantastic.

• 
  N5232P|06/02/2012

  这是一个非常有趣的收据。有点困难gathering everything to make it but that was part of the fun. The muffins are very light and nutty in flavor. I believe this is a gluten free muffin although the buck wheat flour may mess that up. Make sure your chocolate chunks are not to small, I chopped mine to little and they get lost in the muffin. Same with your nuts. It was nice bitting into a large bit of Hazelnut. One other thing I would change is use more or larger bananas. It makes a lot too. I doubbled the receipt becuase I use the extra large muffin tin. It only has 6 muffins. I used parchment paper to line each tin. I had so much left over I made almost a whole loaf on the side.