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. 