Mini Buckwheat Millet Banana Nut Muffins Recipes

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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

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

MINI BUCKWHEAT MILLET BANANA NUT MUFFINS



Mini Buckwheat Millet Banana Nut Muffins image

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

1/2 cup buckwheat flour
1/2 cup millet flour
1 teaspoon baking powder
1/16 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon sugar
1 tablespoon agave nectar
1/8 cup egg white
1/2 cup nonfat milk
1 1/2 tablespoons coconut oil (melted)
1 cup mashed banana (2 bananas)
1/2 cup walnuts (chopped)

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

BEST YET BANANA MINI MUFFINS



Best Yet Banana Mini Muffins image

When these muffins are on a breakfast buffet table along with an array of other breakfast treats, they will steal the show! They are moist and full of banana flavor!

Provided by cathy

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 48

Number Of Ingredients 8

cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 bananas, mashed
¾ cup white sugar
⅓ cup melted butter
1 egg, beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 mini muffin tins with cooking spray.
  • Combine flour, baking powder, and baking soda in a bowl.
  • Blend bananas, sugar, butter, and egg together in a separate bowl. Add to flour mixture; stir batter well to combine.
  • Scoop batter into prepared muffin tins, filling each cup 2/3 of the way full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Nutrition Facts : Calories 45.8 calories, Carbohydrate 7.8 g, Cholesterol 7.3 mg, Fat 1.5 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.9 g, Sodium 47.1 mg, Sugar 4 g

GLUTEN-FREE BUCKWHEAT MILLET BREAD



Gluten-Free Buckwheat Millet Bread image

I wanted something with buckwheat which didn't taste too overwhelmingly buckwheaty ;) So I came up with this. It's a rustic, dense bread which slices extremely well and gets eaten away by non-celiacs - sigh. Cooking time includes resting time of 2 hours.

Provided by Mia in Germany

Categories     Yeast Breads

Time 3h45m

Yield 1 loaf, 1 serving(s)

Number Of Ingredients 24

1 cup buckwheat flour
1 cup millet flour
1 cup teff flour
1/4 cup arrowroot
1/4 cup tapioca starch
1/4 cup rice flour
1/4 cup sweet rice flour
2 tablespoons flax seeds, ground
1/2 cup pecans, ground
1/2 cup almond meal
2 tablespoons psyllium husks
4 tablespoons psyllium husks
2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
2 tablespoons active dry yeast
1/3 cup olive oil
1 cup water, lukewarm
3/4 cup water, room temperature
1 teaspoon agave syrup
1 tablespoon salt
1/4 cup pumpkin seeds
1/4 cup sunflower seeds

Steps:

  • In a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.
  • Dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.
  • Combine eggs, olive oil, the other half cup lukewarm water.
  • Stir 4 tablespoons psyllium husks into 3/4 cup water. Stir well to dissolve, then immediately dump the dissolved husks into the egg-oil-water mixture and beat until you have a smooth cream.
  • Pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.
  • It's important to knead by hand, because you have to feel if the dough becomes kneadable. If it's too dry, slowly add some more lukewarm water until you have a moist, but well kneadable dough.
  • Knead at least 10 minutes on a starch dusted surface.
  • Shape one round loaf, place loaf in a large bowl.
  • Cover and let rest in a warm place for 2 hours.
  • After 2 hours DON'T PUNCH THE DOUGH DOWN! Gently lift the risen loaf out of the bowl and place on a paper lined baking tray.
  • Put the tray into the oven and heat oven to 350 degrees F or 180 degrees Celsius.
  • DON'T PREHEAT!
  • Bake for 1 hour.
  • After one hour, a wooden skewer inserted into the middle of the loaf should come out clean and the bottom of the loaf should sound hollow.
  • Let cool on a wire rack. Unlike other gluten free breads, this one can be sliced and eaten warm.
  • Enjoy!

Nutrition Facts : Calories 3217, Fat 196.3, SaturatedFat 25.2, Cholesterol 372, Sodium 8794.5, Carbohydrate 308.6, Fiber 55.9, Sugar 9.8, Protein 93.9

BANANA NUT MUFFINS



Banana Nut Muffins image

A scattering of chopped nuts adds crunch to these moist, taste-tempting treats. They're the best banana nut muffins I've found. Bet you'll agree. -Neva Starnes, Summerville, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 muffins.

Number Of Ingredients 11

1/4 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup mashed ripe banana
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/4 cup chopped walnuts

Steps:

  • In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 278 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 263mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

BANANA NUT MUFFINS



Banana Nut Muffins image

Make and share this Banana Nut Muffins recipe from Food.com.

Provided by Cindy 5

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup butter, room temperature
1 cup granulated sugar
2 large eggs
2 large bananas, ripe, mashed
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans or 1/2 cup walnuts

Steps:

  • Grease 12 muffin cups or line with paper muffin liners.
  • Cream butter and sugar with an electric hand-held mixer until light and fluffy. Beat in eggs, one at a time, beating after each addition. Add bananas and vanilla and beat until smooth.
  • Mix together the flour, salt, baking powder, and baking soda. Stir flour mixture into butter mixture, alternating with the buttermilk. Stir just until dry ingredients are moistened; gently stir in chopped nuts.
  • Spoon banana muffin batter into prepared muffin cups or liners, filling about 2/3 full. Bake at 400 degrees for about 18 min, or until tops are lightly browned. Cool banana muffins in pan on rack for a few minutes; turn muffins out onto rack to cool longer. Serve warm!
  • Makes 12 muffins.

Nutrition Facts : Calories 281.3, Fat 12.2, SaturatedFat 5.6, Cholesterol 56.4, Sodium 364.8, Carbohydrate 39.5, Fiber 1.6, Sugar 20.8, Protein 4.6

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