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 caloriescarbohydrate: 49.9 gcholesterol: 77 mgfat: 16.8 gfiber: 3 gprotein: 5.9 gsaturatedFat: 8.1 gservingSize: -sodium: 67.9 mgsugar: 25.8 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Banana-Nut Buckwheat Muffins
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Mix together buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl for the streusel topping, set aside.
Combine buckwheat, gluten-free, and rice flours in a bowl with baking powder.
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.
Spoon about 1/4 cup of batter into each prepared muffin cup, filling each about half-way full. Top with streusel topping.
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.