Name: Gluten-Free Banana-Nut Buckwheat Muffins
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Buckwheat flakes - 1 cup; Packed brown sugar - ½ cup; Unsalted butter, softened - 4 tablespoons; Vanilla extract - 1 teaspoon; Buckwheat flour - ¾ cup; Gluten-free all-purpose baking flour - ¾ cup; Rice flour - ½ cup; Baking powder - 1 teaspoon; Packed brown sugar - ¾ cup; Unsalted butter, softened - 1 stick; Eggs - 3; Ripe bananas, cut into chunks - 2 large; Chopped walnuts - ½ cup

Ingredients for - Gluten-Free Banana-Nut Buckwheat Muffins

1. Buckwheat flakes 1 cup

2. Packed brown sugar ½ cup

3. Unsalted butter, softened 4 tablespoons

4. Vanilla extract 1 teaspoon

5. Buckwheat flour ¾ cup

6. Gluten-free all-purpose baking flour ¾ cup

7. Rice flour ½ cup

8. Baking powder 1 teaspoon

9. Packed brown sugar ¾ cup

10. Unsalted butter, softened 1 stick

11. Eggs 3

12. Ripe bananas, cut into chunks 2 large

13. Chopped walnuts ½ cup

How to cook deliciously - Gluten-Free Banana-Nut Buckwheat Muffins

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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.

5 . Stage

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

6 . Stage

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.