GLUTEN-FREE BANANA-NUT BUCKWHEAT MUFFINS

Gluten-Free Banana-Nut Buckwheat Muffins image

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

Provided by Buckwheat Queen

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 67.9 mg, Sugar 25.8 g