Gluten Free Banana Muffins | Tartine | RECIPE


BANANA MUFFINS – GLUTEN FREE

This is a very moist, chunky muffin; the crumble adds a salty, spicy crunch that will bring these muffins to life. Explore even more amazing recipes inside Tartine!


CRUMBLE

Rolled oats 160 g

Almond flour 120 g

Sugar 90 g

Ground cinnamon 1 ½ tsp

Salt 1 tsp

Unsalted butter, melted and cooled 210 g

Walnuts, coarsely chopped 160 g

 

CAKE

Unsalted butter, at room temperature 85 g

Sugar 150 g

Large eggs 2

2 very ripe bananas, mashed 200 g

Crème fraîche 95 g

Vanilla extract 1 tsp

Oat flour 105 g

Almond flour 40 g

Brown rice flour 45 g

Baking soda ¾ tsp

Salt ½ tsp

Ground cinnamon ½ tsp

Walnuts, coarsely chopped 120 g

Method:

Preheat the oven to 180°C. Line the wells of two 12-cup muffin tins with paper liners.

To make the crumble, in the bowl of a stand mixer fitted with the paddle attachment, combine the oats, almond flour, sugar, cinnamon and salt. Reduce the speed to low and pour in the butter. Gently stir in the walnuts until coated. Spread the mixture on a baking sheet in a thin layer and freeze for 1 hour. Break into chunks.

Alternatively, put the dry ingredients in a medium bowl and, using a pastry cutter or your fingers, cut the butter into the dry ingredients until the clumps are pea-size.

To make the cake, in the bowl of a stand mixer fitted with the paddle attachment, cream the softened but­ter and the sugar on medium-high speed until fluffy, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Add the mashed bananas and beat until the mixture is smooth. Scrape down the sides of the bowl with a rubber spatula. Stir in the crème fraîche and vanilla.

In a separate bowl, sift together the oat flour, almond flour, brown rice flour, baking soda, salt and cinna­mon. Add to the banana mixture with the walnuts, beating on low until just combined.

Using an ice-cream scoop or large spoon, portion the batter into the wells, filling each three-quarters full. Top with the crumble. Bake for 25 to 30 minutes, until a tester inserted into the centre of the largest muffin comes out clean.

Cool on a wire rack for 5 minutes. Remove the muffins from the tins to cool completely.


 

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