Yield: Yields 12 muffins
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. This recipe is excerpted from La Tartine Gourmande.
This recipe is excerpted from La Tartine Gourmande. Read our review.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Gluten free baking is an experiment in substitution from the get-go right?Well, I substituted almonds for hazelnuts, almond flour for the hazelnut flour and, based on one reviewers assesment of quinoa flour (which I had heard before) as well as being out of brown rice flour, I substituted coconut flour for the quinoa.This particular flour blend was super absorbent and the batter became instantly stiff. To remedy this, I added an extra 1/2 cup of yogurt and upped the baking powder to assist in rising.In the end, they still came out really dense but were tasty. I too enjoyed the balance of melty chocolate chip and crunchy nut pieces.I give this recipe full marks because any flaws were due to my own experimentation.I will definately make these again but with a different flour blend.
Great recipe, a wonderful twist on banana nut muffins! The only thing I substituted quinoa flour for brown rice and also almond flour. Turned out delicious! And I love that it's gluten free.
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.
Sponsored
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review