GLUTEN-FREE BANANA-NUT BUCKWHEAT MUFFINS
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
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
BUCKWHEAT BANANA NUT MUFFINS (GLUTEN-FREE, VEGAN)
Naturally sweetened with only ripe bananas, these muffins are a healthy alternative to traditional muffins.
Provided by Megan Gilmore
Categories Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350F and line a standard muffin tin with 12 parchment cups.
- In a medium mixing bowl, combine the ground flax or chia seeds with the 3 tablespoons of water, and mix well. Allow to set for 5-10 minutes, until it gels together. Add in the buckwheat flour, cinnamon, salt, coconut oil, mashed bananas and water or milk, and stir until a uniform batter is formed. Add in the baking soda and vinegar, and mix quickly to distribute throughout the batter.
- Gently fold in the walnuts, or other add-ins, then use a 1/4 cup to scoop the batter into the paper muffin liners, filling them about 3/4 of the way full.
- Bake at 350F for about 20 minutes, until the centers are firm and the tops are starting to crack. Allow to cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
- These muffins can be stored at room temperature for a couple days, but for best shelf life, store them in a sealed container in the fridge.
Nutrition Facts : Calories 253 kcal, Carbohydrate 30 g, Protein 5 g, Fat 14 g, SaturatedFat 4 g, Sodium 283 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
GLUTEN-FREE BANANA-NUT MUFFINS
Provided by Cooking Channel
Time 1h25m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 375 degrees F. Adjust the oven rack to the center. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray.
- 2. Finely chop the walnuts in a food processor. Set aside 3 tablespoons for garnish.
- 3. Combine the remaining ground walnuts, amaranth flour, brown rice flour, tapioca flour, baking powder, cinnamon, salt and baking soda in a large bowl. Add the sugar and work in with your hands.
- 4. Whisk together the bananas, milk, oil, vanilla and egg yolks in a separate medium bowl.
- 5. Whip the egg whites on medium-high speed in the bowl of a large stand mixer fitted with a whisk attachment (or in a large bowl of using a hand mixer) until soft peaks form, 2 to 3 minutes.
- 6. Fold the banana mixture into the nut-flour mixture until combined (don't fret if your batter has lumps, this means it isn't over-worked). Fold one third of the whipped egg whites into the batter until completely incorporated, then gently fold in the remaining egg whites until just combined (it's alright if the batter is a little streaky).
- 7. Fill each liner about three-quarters full. Sprinkle with the reserved ground walnuts and turbinado sugar, if using.
- 8. Bake until the muffins are golden brown and nicely cracked on the top, and a toothpick inserted in the muffins comes out clean, 28 to 30 minutes, rotating halfway through baking. Let cool in the hot muffin tin 3 minutes, then transfer to a cooling rack to cool completely.
MINI BUCKWHEAT MILLET BANANA NUT MUFFINS
Buckwheat and millet are gluten-free and very good for you. They're high in protein, amino acids, and vitamins. The banana in these muffins is what makes these normally dry grains moist, hearty and satisfying.
Provided by Dark4xxemoxx
Categories Quick Breads
Time 1h10m
Yield 24 Muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl sift flours, baking powder, soda, salt, and sugar.
- Melt 1 tablespoon coconut oil in a microwave or on a stove top in a small metal dish on low heat.
- In a small bowl combine egg white, milk, oil, and agave.
- Add wet mix to dry mix. Blend in bananas and nuts.
- Grease 2 mini muffin pans with leftover coconut oil.
- Add 1 heaping tablespoons batter to each cup (almost completely full).
- Bake at 375 for 20-25 minutes.
- When done, move to wire cooling rack. Let cool 3-5 minutes.
- Flip pan over and muffins should fall out. If not, scrape around edges with plastic knife.
- Serve hot with low-fat cream cheese and brown sugar or refrigerate for a quick healthy snack.
Nutrition Facts : Calories 106.1, Fat 5.2, SaturatedFat 1.9, Cholesterol 0.2, Sodium 71.6, Carbohydrate 13.8, Fiber 1.9, Sugar 4.2, Protein 2.9
GLUTEN-FREE BANANA NUT MUFFINS
You don't have to be gluten-intolerant to appreciate the sweet flavor of grains and bananas in these delectable muffins. -gingerlemongirl, Tasteofhome.com Community
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the first six ingredients until well blended. In a large bowl, combine the flours, flax, baking powder, baking soda and xanthan gum; gradually beat into banana mixture until blended. Stir in walnuts., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 191 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 135mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
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