Banana Buckwheat Muffins Recipes

GLUTEN-FREE BANANA-NUT BUCKWHEAT MUFFINS

Gluten-Free Banana-Nut Buckwheat Muffins image

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

Provided by Buckwheat Queen

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 49.9 g, Cholesterol 77 mg, Fat 16.8 g, Fiber 3 g, Protein 5.9 g, SaturatedFat 8.1 g, Sodium 67.9 mg, Sugar 25.8 g

SUGAR-FREE MUFFINS

Sugar-Free Muffins image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12 muffins

Number Of Ingredients 9

Ingredients

1/2 cup buckwheat flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp coarse salt
4 large eggs
1 banana, mashed
1/2 cup honey
1 sweet apple, such as honeycrisp, peeled, cored, and finely diced
1/2 cup chopped walnuts

Steps:

Heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together flour, baking powder, cinnamon, and salt. In another bowl whisk together eggs, banana, and honey. Mix the wet ingredients into the dry, then fold in apple and walnuts.
Pour batter to the tops of lined cups. Bake until deep golden brown and a toothpick comes out clean, about 30 minutes. Let cool on a wire rack.

Nutrition Facts : Calories 195 g, Fat 8 g, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 193 g

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