Description
Buckwheat and gluten-free flours turn your traditional banana-nut muffins into a rustic-tasting treat. The streusel topping adds a touch of decadence.
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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 12