I think it’s been too long since I’ve posted a tasty baked item on this blog. I’m not sure why that is. I always seem to have some kind of homemade treat lying around the house. Perhaps the issue is that I’m always on a mission to “health-ify” my baked goods. I’ll adjust flours, fats, and sugar content until I end up with something I don’t have to feel too bad about eating every day. The problem is, I often end up with something that perhaps not everyone will appreciate. I end up with healthy-tasting cakes, brownies, cookies, etc that just can’t compete with the utterly Southern pound cake shipped to us by Jeremy’s mother. Or if I make something AMAZING it gets eaten up and I don’t take any pictures (that was the fate of a recent lemon custard pie).
So I feel pretty proud about having gotten things together for this post. These muffins are good enough to inhale in an afternoon, but recent New Year’s resolutions have allowed them to stick around for a few extra days to be photographed and savored. The recipe is adapted from the gluten-free cookbook La Tartine Gourmande, which I can’t recommend highly enough. Just as in her blog, the recipes and photos are a delicious inspiration. Everything I have made from the book has turned out beautifully.
Last year: Danish(?) Trabak (which I have now learned is probably “Tvebakker”)
Banana, Chocolate, and Hazelnut Muffins
makes 12 muffins
1/3 cup hazelnuts, soaked and dried if possible (benefits of soaking nuts here)
1/2 cup xylitol (or you can use regular sugar)
8 Tbs butter, melted
1/4 cup plain yogurt
1 cup quinoa flour
1/2 cup hazelnut flour (you can make this by simply grinding about 1 cup hazelnuts)
1/2 cup white rice flour
pinch of sea salt
1 tsp baking powder
1/2 tsp baking soda
2 ripe bananas, mashed
3 oz dark chocolate, coarsely chopped
Toast hazelnuts until lightly browned. Place in a kitchen towel and roll to remove some of the skins. Roughly chop them and set aside.
Preheat the oven to 350F and prepare 12 muffin cups with paper liners or cooking fat of choice.
Beat eggs and xylitol together in a large bowl. Add melted butter and yogurt and whisk until well combined. In a separate bowl, combine flours, salt, baking powder and baking soda, lightly mixing. Add to the wet ingredients and stir just until mixed together. Add banana, hazelnuts, and chocolate and stir in.
Divide the batter among the muffin tins and bake for 20-25 minutes. Let cool and serve with a healthy pat of coconut oil or butter.
- Gluten-Free Banana Blueberry Muffins (grainmillwagon.com)
- Mini Banana Almond Flour Muffins (cutoutandkeep.net)
- Mouth Watering Carob Muffins – No Wheat, No Gluten, No Butter, No Chocolate (lizshewan.wordpress.com)