Gluten-Free Banana-Nut Buckwheat Muffins recipe

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Ingredients

1 cup buckwheat flakes
½ cup packed brown sugar
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
¾ cup buckwheat flour
¾ cup gluten-free all-purpose baking flour
½ cup rice flour
1 teaspoon baking powder
¾ cup packed brown sugar
1 stick unsalted butter, softened
3 eggs
2 large ripe bananas, cut into chunks
½ cup chopped walnuts

Nutrition Info

360.5 calories
carbohydrate: 49.9 g
cholesterol: 77 mg
fat: 16.8 g
fiber: 3 g
protein: 5.9 g
saturatedFat: 8.1 g
servingSize: -
sodium: 67.9 mg
sugar: 25.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

  2. Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping, set aside.

  3. Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.

  4. Combine butter and 3/4 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment, beat until smooth and creamy. Add bananas and mix until just combined and slightly chunky. Add flour mixture, a little at a time, until fully incorporated. Fold in walnuts.

  5. Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.

  6. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

Recipe Yield

12 muffins

Recipe Note

Buckwheat and gluten-free flours turn your traditional banana-nut muffins into a rustic-tasting treat. The streusel topping adds a touch of decadence.

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