Gluten-Free Banana-Nut Buckwheat Muffins
Description
These gluten-free banana-nut muffins are made with buckwheat flour and walnuts and topped with a decadent buckwheat streusel.
Ingredients
•
1 cup buckwheat flakes
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1/2 cup packed brown sugar
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4 tablespoons unsalted butter, softened
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1 teaspoon vanilla extract
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3/4 cup buckwheat flour
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3/4 cup gluten-free all-purpose baking flour
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1/2 cup rice flour
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1 teaspoon baking powder
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3/4 cup packed brown sugar
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1 stick unsalted butter, softened
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3 eggs
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2 large ripe bananas, cut into chunks
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1/2 cup chopped walnuts
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. Beat in eggs, one at a time. 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.