Gluten-Free Cinnamon Banana Raisin Muffins

These are nice for breaksfast and for snacking on the run too.  They're sugar free too, and because of the buckwheat flour that I used, they're also gluten-free!

3 very ripe bananas, mushed
1 tbs ground flax seed mixed with 1 tbs water, let stand for 2-3 minutes before adding to rest of ingredients
3/4 cup plain greek yoghurt
1 cup buckwheat flour
1 cup oats, uncooked
1/4 tsp stevia powder
1 tsp baking soda
2 tsp baking powder
1/2 tsp himalayan crystal salt (the fine, not course, one)
1/2 tsp ground cinnamon (I hardly taste this so next time I'll add at least 1 tsp)
1/2 cup raisins
1/4 cup almonds, pecans or walnuts, chopped (optional, for crunch)

1.   In a small bowl mix mushed bananas, flax mixed with water and yoghurt.
2.   In a larger bowl combine flour, baking soda, baking powder, salt, oats, stevia and cinnamon.  Pour banana mixture into flour mixture and stir just to combine.  Stir in raisins and nuts.
3.   Divide mixture among prepared muffin tin and bake at 200 C / 400 F for 18 minutes or until test stick comes out mostly clean.

I tried half the muffins with raisins and the other half with chopped dates - I prefer the raisins as it adds more sweetness and besides, you can barely taste the dates.
I also prefer using almonds since they are alkaline forming whereas pecans and walnuts are acid forming.
And even though the cinnamon is hardly noticable, these muffins are still good. :)

I also froze them for a few days to test them out, and they freeze really well, they're still soft and moist after defrosting.