When my kids request muffins, muffins they will get.
This recipe is made with hearty whole-grain, wheat-free flours, nutty brown butter, tangy and creamy yogurt and rich, deep, oh-so-dark and decadent chocolate chips.
After enjoying our muffins, Gideon Lev started to cry. He had been fed and was likely tired, gassy or any of a million things that babies feel and cannot completely express. We joked he was upset because he couldn’t enjoy a warm, sweet muffin with us. Asher proclaimed that he should “grow some teeth!”
Come to think of it, that could have been the reason he was crying. Our kids have always been quite dramatic when it comes to teething (and who can blame them?).
As soon as the muffins come out of the oven, the entire house smells intoxicating. Scents of sweet banana, luscious chocolate and salty, intoxicating walnuts lingers for hours. That’s my kind of candle.
Before digging in, use a toothpick to ensure the muffins are completely cooked through. Often, gluten-free muffins and breads look done but are not, so take care to make sure they are ready to devour.
Of course, avoid eating the crisp, sugar-coated top off of each muffin (it’s tempting!).You see, these muffins are special, as the batter is rained upon with a light sprinkle of turbinado (raw) sugar before going into the oven.
The result is a sweet, crunchy muffin top that perfectly juxtaposes the soft, succulent interior. This is one muffin top I absolutely want to wake up to each morning.
I enjoy a muffin, warm from the oven, with a vanilla-cinnamon coconut milk latte. So right, but so wrong. Talk about an indulgent treat to warm my foodie soul.
Supposedly you should wait for the muffins to cool, but why would I do that? That would require some modicum of restraint.
Do you have a favorite gluten-free muffin recipe? Feel free to share it in the comments, below. The Muffin Monsters at Casa Curls and Carrots always have room in their stomachs for a fresh batch of something healthy and sweet – and of course chocolatey.
Read more of Shanna’s Curls and Carrots recipes in the New Mexico Jewish Link, a part of the Jewish Federation of New Mexico, New Mexico’s center for Jewish philanthropy.
Brown Butter, Banana and Dark Chocolate Muffins
Brown Butter Banana and Dark Chocolate Muffins (Gluten-Free, Lactose-Free)
- Preheat oven to 350•F. Line two muffin pans with eighteen cupcake liners.
- If you are making your own quinoa and almond flours, process each separately in a food processor until very fine. Do not over process the almonds, or you’ll have almond butter! Place in a large bowl.
- Cook the butter on the stovetop over low heat until light brown and nutty. Place in a bowl and allow to cool.
- In a food processor, process the bananas, eggs, sugar, syrup, cooled butter, vanilla and Greek yogurt until very smooth.
- In a large bowl, whisk together the gluten-free flour blend, quinoa flour, almond flour, salt, baking powder, baking soda and cardamom. Stir in the nuts and chocolate chips, coating them well in the mixture of dry ingredients. This will prevent them from falling to the bottom of the cooked muffins.
- Use a rubber spatula to mix the wet ingredients into the dry ingredients, just until combined.
- Use an ice cream scoop to scoop the muffins into the lined muffin tins. Use a rubber spatula at the end to ensure you have eighteen muffins. The last muffin may need extra chocolate chips.
- Sprinkle whole turbinado sugar on top of each muffin.
- Bake for about 30 minutes, until a toothpick inserted in the center comes out clean. Check the muffins at 25 minutes.
- Cool completely and enjoy, though I find this task impossible. And what’s wrong with a warm muffin, oozing with dark chocolate goodness?
*Butter and yogurt are naturally lactose-free foods. However, feel free to use non-dairy substitutes to make your muffins completely dairy-free. I have never attempted to brown a non-dairy butter, so simply lightly melt a butter alternative and proceed with recipe as follows.