I experimented a little and created these chewy, spicy, oatmeal raisin cookies. As they bake, they fill your kitchen with a delightful aroma. Because the spices smell so nice, they nearly make me think of Christmas.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 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
Instructions
- 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 | 361 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 68 mg |
| Sugars | 26 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |