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Banana, Chocolate, and Hazelnut Muffins

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Yields 12 muffins

  • by Béatrice Peltre from Excerpted from LA TARTINE GOURMANDE by Beatrice Peltre, ©2012. Published by arrangement with Roost Books, an imprint of Shambhala Publications, Inc.,

These gluten-free muffins are decadent and extremely moist, showing off the delicious flavors of banana, dark chocolate, buckwheat, and hazelnut — always a winning combination.

  • 1-1/2 oz. hazelnuts or walnuts
  • 2 large eggs
  • 1/2  cup (3-1/2 oz.) blond cane sugar
  • 8 Tbs. (4 oz.) unsalted butter, melted
  • 1/4 cup plain whole yogurt
  • 1/2 cup (2-1/2 oz.) buckwheat flour
  • 1 cup (4-1/4 oz.) quinoa flour
  • 1/2 cup (2 oz.) hazelnut flour
  • Pinch of sea salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 ripe bananas, mashed with a fork
  • 3 oz. dark chocolate (70% cocoa), coarsely chopped

Toast the hazelnuts in a frying pan over medium heat for about 4 to 5 minutes, or until lightly browned and fragrant. Place them in a clean kitchen towel and rub them to remove the skins. When they are cool enough to be handled, chop them coarsely; set aside.

Preheat the oven to 350º F. Line a muffin pan with 12 paper liners, or use silicone muffin molds.

In the bowl of a stand mixer, beat the eggs with the sugar until light and pale in color. Stir in the melted butter and the yogurt. In another bowl, combine the flours, salt, baking powder, and baking soda. Stir the dry ingredients into the egg mixture, until just combined. Add the bananas, hazelnuts, and chopped chocolate, and mix gently.

Divide the batter among the muffin cups, place in the oven, and bake for 25 to 30 minutes, until the blade of a sharp knife inserted in the middle of the muffins comes out almost dry. Remove from the oven and let cool briefly, then invert onto a cooling rack to cool completely.

Leftovers

If you freeze some of the muffins, reheat them for 1 minute in the microwave, or for a few more minutes if you use a toaster oven or an oven preheated to 300ºF (150ºC). They’ll be as if they were coming fresh out of the oven. Think about all of that melting chocolate.

Photo: Béatrice Peltre

Texturally these are pretty good, especially given that there is no xanthan gum in them. And the taste was OK, but I find quinoa flour has an off-putting chemical smell. Next time I will try with a different GF flour. By the way, buckwheat does not contain gluten as the previous reviewer suggested, so these are indeed gluten-free. Edit: Tried these again using mix of brown rice flour and BRM All-Purpose GF flour in lieu of quinoa-- fantastic.

This was a very fun receipt to make. A little hard gathering everything to make it but that was part of the fun. The muffins are very light and nutty in flavor. I believe this is a gluten free muffin although the buck wheat flour may mess that up. Make sure your chocolate chunks are not to small, I chopped mine to little and they get lost in the muffin. Same with your nuts. It was nice bitting into a large bit of Hazelnut. One other thing I would change is use more or larger bananas. It makes a lot too. I doubbled the receipt becuase I use the extra large muffin tin. It only has 6 muffins. I used parchment paper to line each tin. I had so much left over I made almost a whole loaf on the side.

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