Buckwheat and gluten-free flours turn your traditional banana-nut muffins into a rustic-tasting treat. The streusel topping adds a touch of decadence.
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.
Per Serving: 361 calories; protein 5.9g; carbohydrates 49.9g; fat 16.8g; cholesterol 77mg; sodium 67.9mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.