Gluten-Free Banana-Nut Buckwheat Muffins
These gluten-free banana-nut muffins are made with buckwheat flour and walnuts and topped with a decadent buckwheat streusel.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
A 12-cup muffin tin should be greased or lined with paper liners.
For the streusel topping, combine buckwheat flakes, brown sugar, butter, and vanilla extract in a bowl; set aside.
Rice flour, gluten-free buckwheat flour, and baking powder are combined in a bowl.
In the paddle-equipped bowl of a stand mixer, combine butter and 3/4 cup brown sugar.
Beat until smooth and creamy.
When just combined and slightly chunky, add the bananas.
Little by little, until fully incorporated, add flour mixture.
Add walnuts and fold.
Place a small amount of batter—about 1/4 cup—into each prepared muffin cup, filling each one roughly halfway.
Add a streusel topping on top.