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 FARINETTA MUFFINS
Buckwheat Farinetta is supposed to have the highest concentration of D-chiro-inositol (which has been shown to dramatically help those suffering from insulin resistance, PCOS, and infertility). According to the website where I purchase the buckwheat farinetta, a 1 cup serving has 600 milligrams of the stuff (which was the daily dose administered in one of the studies). A woman posted this recipe on a trying-to-conceive message board, and I have tweaked it only slightly. The women on those boards swear by this stuff. Since I have only made one batch of these muffins so far, I can't comment on their effectiveness, but I can say that the recipe is very tasty and my husband (who has no need for the muffins) absolutely loves them.
Provided by christa.spraggins
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix all the ingredients together (excluding the nuts).
- Add the nuts.
- Spoon into muffin tins. Its best to use paper liners because they tend to stick, (even with spray-on cooking oil). They don't rise very much at all, so you can really fill the muffin tins up.
- Bake for 30 to 35 minutes.
- (Note: You can also add 1/2 a cup of ground flaxseed to this recipe, which is another food that is really helpful for PCOS and infertility.).
Nutrition Facts : Calories 284.7, Fat 12.2, SaturatedFat 1.9, Cholesterol 37.4, Sodium 401.4, Carbohydrate 40.3, Fiber 4.9, Sugar 15.7, Protein 7.2
BUCKWHEAT AND AMARANTH MUFFINS
The muffins available in most coffee shops and cafes are like oversize, unfrosted cupcakes: too sweet and too big. But muffins don't have to be cloying - a bit of natural sweetener is all that's required to make them taste like a treat. And they don't have to be calorie-laden confections. This week, you'll find it's possible to make muffins with a number of nutritious ingredients, particularly whole grains. Muffins made with buckwheat or cornmeal offer great taste and nourishment - without the feeling that you're chewing on rocks. Even if you don't think of yourself as a baker, take a stab at this week's recipes. They're easy and come together quickly. Of all the muffins I make, these have the most distinctive flavor.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack moved to the upper third of the oven. Oil or butter muffin tins. Sift together the whole-wheat and buckwheat flours, baking powder, baking soda and salt. Stir in the amaranth flour.
- In a separate bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla extract. Using a whisk or a spatula, stir in the dry ingredients. Mix until well combined, but do not beat -- a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the blackberries.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 10 grams, TransFat 0 grams
CARROT BUCKWHEAT MUFFINS
Delicious, dense, gluten-free muffins made with buckwheat flour. They go very well with your morning coffee or afternoon tea. These freeze well, too.
Provided by Buckwheat Queen
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.
- Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.
- Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.
- Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.
- Remove from the oven and transfer muffins to a wire rack to cool completely.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 21.8 g, Cholesterol 32 mg, Fat 9.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 67.8 mg, Sugar 11.2 g
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