Gluten-Free Buckwheat Flour Banana Muffins
Serves 1210 mins prep25 mins cook
These muffins have a tender crumb that sings with the earthy flavors of buckwheat flour, bittersweet chocolate chunks, toasted nuts, and cacao nibs.
0 servings
What you need
cup oat flour
cup sweet rice flour
cup buckwheat flour
tsp baking powder
tsp baking soda
tsp fine sea salt
oz cream cheese
tsp vanilla extract
cup banana
cup chopped pecans
tbsp cacao nibs
Instructions
0 Position a rack in the center of the oven and preheat to 350º. Line a standard 12 cup muffin tin with paper liners and set aside. 1 Sift together the flours, baking powder and soda, and salt into a medium bowl and set aside. 2 In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar on medium speed until smooth, 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as necessary, then add the vanilla and mashed banana. Stir in the flour mixture with the mixer on low, then stir in the nuts, chocolate and cacao nibs until just combined. Use a rubber spatula to give the batter a turn to make sure it is homogeneous. 3 Divide the batter evenly among the muffin cups, filling them to the tops. Top each with a few pieces of walnut, chocolate and cacao nibs and a few flecks of flaky salt. 4 Bake the muffins until a toothpick inserted into the center of one comes out mostly clean with a few moist crumbs, about 25 minutes, rotating the muffins after 15 minutes to ensure even baking. Remove from the oven and let cool for at least 10 minutes before devouring. 5 The muffins will keep at room temperature in an airtight container for 3 or 4 days. Rewarm them in an oven or toaster oven for tastiest results.View original recipe