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Gluten-Free Banana-Nut Buckwheat Muffins
Gluten-Free Banana-Nut Buckwheat Muffins
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Delicious gluten-free banana-nut muffins with buckwheat flour, walnuts, and a decadent streusel topping.
Ingredients:
  • 1 cup buckwheat flakes
  • 0.5 cup packed brown sugar
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 0.75 cup buckwheat flour
  • 0.75 cup gluten-free all-purpose baking flour
  • 0.5 cup rice flour
  • 1 teaspoon baking powder
  • 1 stick unsalted butter, softened
  • 3 eggs
  • 2 large ripe bananas, cut into chunks
  • 0.5 cup chopped walnuts
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then prepare a 12-cup muffin tin by greasing it or lining the cups with paper liners.
  • Combine buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl to create a delicious streusel topping; then set it aside.
  • Mix together a blend of buckwheat, gluten-free, and rice flours along with baking powder in a bowl.
  • In a stand mixer bowl, cream together butter and 3/4 cup brown sugar until smooth. Incorporate eggs one at a time, then mix in bananas until slightly chunky. Gradually add the flour mixture until fully combined. Gently fold in walnuts.
  • Divide the batter evenly among the muffin cups, filling each halfway. Sprinkle with delicious streusel topping.
  • Bake in the preheated oven for 20 to 25 minutes until tops spring back when lightly pressed. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

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