Adding moisture to gluten free muffins 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.