Gluten-Free Banana-Nut Buckwheat Muffins

These gluten-free banana-nut muffins are made with buckwheat flour and walnuts and topped with a decadent buckwheat streusel.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 361 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

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.