Gluten Free Banana Walnut Buckwheat Muffins

Okay, so I figured if the Blueberry Buckwheat Muffins are awesome, then surely we could vary the ingredients for some other home baked goodness. These are scrumptious as well!

1 1/4 cup Buckwheat Flour
3/4 cups Tom Sawyer Gluten Free Flour
1/2 cup chopped walnuts
2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoons Salt
2 whole Large Eggs
1/3 cup Maple Syrup
1 cup Rice Milk, warmed to room temperature
1/3 cup Coconut Oil, melted
2 teaspoons Pure Vanilla Extract
2 medium sized, very ripe bananas, mashed

Preheat oven to 375 F. Line a 12-muffin tray with paper or foil liners. Whisk together the flours,  baking powder, baking soda, and salt in a medium bowl. Stir in chopped walnuts. Set aside for now. In a large bowl whisk together the eggs and maple syrup until well combined, about 2 minutes if whisking by hand. Whisk in the rice milk, oil, mashed bananas, and vanilla. Add the dry ingredients into the wet all at once and stir just until combined, being careful not to over-mix. Divide the batter between the 12 muffin wells and bake until a toothpick inserted into the center of one comes out clean, about 20 to 25 minutes. Cool completely before removing the muffins from the tray.