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

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Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
5 mins
total:
50 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Streusel Topping:
Muffins:

Directions

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

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  • 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

361 calories; protein 5.9g; carbohydrates 49.9g; fat 16.8g; cholesterol 77mg; sodium 67.9mg. Full Nutrition
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